Provencal Herb-Lemon Salt
Create by Kathy Gunst

Flavored Salts
This is delicious on salads, pasta and grilled lamb chops. Rub it lightly on a leg of lamb before roasting or use it to season a salad of tomatoes, onion and goat cheese. Stir a generous pinch into a cup of olive oil and serve as a dipping sauce. It's also terrific on corn on the cob, hard-boiled eggs, egg salad or even a simple fried egg. The salt will keep for about two months when sealed and stored in a cool, dry place.

Ingredients:
Makes about 1/2 cup

  • 1/2 cup sea salt
  • 1 teaspoon dried organic lavender
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried basil or oregano
  • 1 heaping teaspoon grated lemon zest *
* Wash and dry lemon well before using

In a small bowl, use a spoon or fork to break up any large salt crystals. Stir in herbs and lemon zest; mix well. Let sit 1 hour before sealing in a small glass jar.