Rosemary Salt

I am not much for salt, but when I do use it, I want it to be memorable.  This is nice way to season roasted potatoes, chicken and pork.  Rosemary can be substituted for Tarragon for fish and cheese dishes.  Stores well in a tight fitting container in a cool place for several months. This recipe can easily be cut in half or quartered.

Oh, and because I think everything works on a good quality French Vanilla frozen Greek Yogurt, or Ice Cream, try this salt on top of a drizzle of the same EVOO over said frozen favorite.

1/2c Ultra Premium Extra Virgin Olive Oil. (med to robust)

1/2c fresh rosemary leaves. (about 1oz rosemary sprigs)

1c Kosher or sea salt

1. In a small saucepan, heat oil over med-high heat for about 2 minutes. Drop in a piece of rosemary. It should sizzle on contact.

2. Add the rosemary and cook until crisp but still bright green in colour. It will stop sizzling when done. Remove and drain on paper towel

3. When the rosemary is cool to touch, chop very finely and combine with salt. Mix well and transfer to a clean container with a tight fitting top. Store in a cool dry place.


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