I just got back from Iceland, and brought home rhubarb salt and licorice salt. Now what? I'm looking for ways to not drown out their subtle flavor, and/or to maximize what they've got going on.
Hawaiian black salt is a nice visual contrast when sprinkled on sliced tomato. I'd go the same route - sprinkling right before serving on cold or warm foods.
Oooh, both of those sound delicious!
I would only use them as finishing salt and play around with pairings, perhaps try the licorish salt with little boiled new potatoes, a celery salad, or savory yogurt bowl.
The rhubarb salt might go nicely on a butter lettuce tossed with a simple lemon juice and olive oil vinegrette.
As a finishing salt on eggs (scrambled, a plain omelette, a boiled egg) or a plain steak or a piece of plain white fish. Also on some cheese on toast , especially with some slices of tomato added (sorry, not sure what Americans call it: you toast a slice of bread under the grill, flip it over, lay some slices of cheese and tomato on top and put it back under the grill until the cheese is bubbly and brown in spots).
Either would also be lovely with pork.
by Jen Wheeler | Need a spring vegetable guide to what's in season? Consider this your spring produce cheat sheet—complete...
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...
by Kelly Magyarics | You’ve sprung for a gorgeous piece of enameled cast iron cookware; protect your investment by cleaning...
by Debbie Wolfe | Home chefs love wood cutting boards because they are durable and reliable. Wood boards are attractive...