Mint Salt: A Fresh Take on Seasoning
Searching for a new way to use salt and seasonings in your kitchen? Look no further than this recipe for mint salt! This fresh, natural salt is a game-changer that is bound to mix up the way you season your dishes.
The following is an excerpt from Salt and the Art of Seasoning by James Strawbridge. It has been adapted for the web.
What Is Mint Salt?
This verdant minted salt seasons food with a sun-kissed wave of grassy flavour. I used to make a version that combined mint, fennel seeds and lemon zest in the blend, but I think that this stripped-back blend is an improvement for its sheer simplicity and versatility. Minted salt is a larder staple to keep on making from fresh garden mint all season long.
Use it with diced cantaloupe melon and blue cheese in a salad, sprinkled over grilled scallops with pea purée, or to season pan-fried lamb chops or roasted vegetables and baked feta.
RECIPE: Mint Salt
Makes about 150g/51⁄2oz
Ingredients
- 8 sprigs mint, leaves picked
- 140g/5oz sea salt crystals
Process
Blitz the mint and salt in a food processor until you have a smooth green colour. You can dry the salt in a dehydrator or on a baking tray in a low oven at 70°C fan/195°F/gas oven very low to increase the shelf life, but it sacrifices some of the brightness. I tend to store it fresh in an airtight container in a cool, dry place and use within 2 weeks.
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Salt and the Art of Seasoning
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