Active Time
20 MIN
Total Time
8 HR
Yield
Serves : makes about 3 1/3 cups
© Frances Janisch

How to Make It

Step 1    CITRUS-FENNEL SALT

Combine the kosher salt and sea salt. In a mortar or a food processor, combine the salt mixture with the flavorings (see below). Grind the ingredients with a pestle or pulse until very coarsely crushed. Transfer to an airtight container. Let the flavored salt stand overnight before using.

Step 2    CITRUS-FENNEL SALT

Add 6 tablespoons plus 2 teaspoons dried rosemary and 3 tablespoons plus 1 teaspoon dried lavender flowers to the mixture of kosher salt and sea salt.

Step 3    CITRUS-FENNEL SALT

Add 3 tablespoons plus 1 teaspoon whole black peppercorns to the mixture of kosher salt and sea salt.

Step 4    CITRUS-FENNEL SALT

Preheat the oven to 250°. Spread 6 tablespoons plus 2 teaspoons of finely grated lemon zest from 10 lemons on a medium rimmed baking sheet. Bake the lemon zest for 15 minutes, or until completely dry, stirring halfway through baking. Let cool slightly. Add the dried lemon zest along with 3 tablespoons plus 1 teaspoon fennel seeds to the mixture of kosher salt and sea salt.

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