- 1/2 cup kosher salt
- 1 tablespoon of lemon zest (2-3 lemons)
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
Salt is delicious. Sometimes people wonder why what I serve them tastes so good. Spoiler: I put salt and butter in everything. I’m not claiming to be the world’s healthiest cook…and we all know a certain dietitian friend of mine hates how much salt I put in food.
This salt recipe is a great way to add some extra zing to chicken, veggies, or even try it in your homemade vinaigrettes. The best part about this is that you can customize it. Try a lime and dried cilantro salt, or orange and thyme. The possibilities are endless.
Preheat the oven to 220 degrees Fahrenheit. For this one, start with 1 tablespoon of fresh lemon zest (2-3 lemons) and 1/2 cup of kosher salt. Mix the two ingredients together really well in a bowl. Line a baking sheet with parchment paper and spread salt mixture out in an even layer. Place the baking sheet in the oven for 60-70 minutes, or until the zest is completely dry and crumbly. Pour the salt into a food processer. Add a teaspoon of dried basil, and a teaspoon of dried parsley. Pulse for a few seconds. Store in an airtight container on the shelf as you would any other salt.
If you don’t have a food processor, you can skip that step and it will still be delicious.
This also makes really nice gift for your friends that like to cook!