Ingredients

  • 200 gr sea salt
  • 3 tbs fresh rosemary leaves, finely chopped
  • Zest of 1 lemon, grated

Author of this recipe

Love my Salad

Love my Salad

Community organisation

Welcome to our salad community. Love my Salad is a global movement devoted to sharing knowledge and inspiration about vegetables and salads. We are a platform... Read more

No matter if it's just oil and vinegar, salt the dressing to taste to enhance the salad's flavour. Take it a step further and use a homemade flavoured salt.

Total votes: 188

Preparation

Preheat the oven to 100 degrees C
Zest the lemon and finely chop the rosemary leaves
Add sea salt, rosemary and lemon zest to a food processor. Pulse until the salt becomes a little finer and everything is well mixed
Lay the mixture on a baking sheet and bake for 15-20 minutes in the oven
Remove it from the oven and let it cool for 15 minutes and store the salt in a clean glass jar
The rosemary-lemon sea salt can last up to a year

Tips from the author

Other combinations:
Roasted garlic & chili flakes
Lime & ginger
Paprika & dried bacon

 

Want to stay up-to-date? Subscribe to our newsletter!