Citrus Salts

Citrus Salts

At a recent cooking class I attended, the instructor spoke of the variety of salts available today and prices. I purchased a box of Maldon Salt which is imported from England. It is a flaked salt and great sprinkled on salads and vegetables. I was happy to find this article on Heidi Swanson's blog, "101 Cookbooks". I have an abundance of citrus fruits available in CA and plan to duplicate some of these salts.

This is a copied article from the blog "101 Cookbooks" written by Heidi Swanson.

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"I used Maldon sea flakes here, but you can certainly experiment with other kinds of salts (this looks beutiful). Also try to buy good, organic, citrus. And avoid waxed citrus. If that is what you have on hand thought, just be sure to give it a good scrub with warm water. Also dry completely before zesting."

For each type of salt you will need:

1/2 cup flaky sea salt

1 tablespoon citrus salt

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"Preheat your oven to 225 F / 105 C. Combine the salt and citrus in a medium bowl and mix well. Really work the zest into the salt, making sure there aren't any clumps of zest. Spread across a parchment lined baking sheet. If you are making mare than one flavoe of salt, repeat this as many times as necessary. For example this time I made 6 salts, and I arranged them across two baking sheets (see photos)."

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"Bake for 70 minutes, or until the citrus is completely dried out. Flecks os zest should crumble when pinched beteen your fingers. Remove from oven and allow to cool a bit. At this point you can pulse each salt a few times in a food processor if you like, which is what I do. Or, you can enjoy it as it is. Salts keep in an air tight jar for a couple of months."

"Prep time 5 minutes, Bake time 70 minutes."