A new recipe from my (soon to be released) Spring Honest. This issue, instead of using recipes I've found & love, I've been doing the recipe developing myself- you'll have to tell me what you think! This Tuscan Herb Salt is my version of a staple classic. Mix it up with different fragrant herbs & make it your own. Check back soon for more new recipes & the new issue ; )
This time-tested seasoning works wonders rubbed into a whole roast chicken, sprinkled on vegetables before roasting, smeared across the skin of a fresh-caught fish on the grill or tossed into a scramble in the morning.
Tuscan Herb Salt
5 cloves garlic
1/3 cup fresh rosemary, plucked from stems
1/3 cup fresh sage leaves
1/3 cup fresh savory, plucked from stems
3/4 cup kosher salt
1: Smash, then roughly chop the garlic
2: Add half of the salt to the garlic
3: Add the herbs to the mixture & chop together until well mixed & herbs are no larger than 1/8” in size
4: Mix in the remaining salt
5: Here you have two options. Option 1: you can spread the mixture in a thin layer on a baking sheet & leave out to dry overnight. The next morning, transfer to a jar & store in the cupboard. Option 2: Store in the fridge for 2 weeks to keep the herbs lively & use often during this time. Then follow the steps in option 1 for long term use & storage.