RECIPE
The key to any spring salad is the generous use of spring vegetables and herbs. In particular mint, chive blossoms and asparagus and/or peas are key for any spring salad. This spring herb salt features lots of mint and showcases all the colorful spring peppery flavor flower petals bursting about in the garden and at farmers markets. Flowers petals directly in salads can get soggy and lay on the tongue in a very unpleasant way. Putting them in the salt is the perfect way to showcase them.
½ cup finely chopped parsley leaves
¼ cup finely chopped mint leaves
2 tablespoons finely chopped chives
2 tablespoons lemon zest
¼ cup chives blossom petals
2 tablespoons finely chopped nasturtium petals
1 tablespoons finely chopped calendula leaves
1 red chili pepper, deseeded and super finely chopped
2 teaspoons Aleppo pepper
10 drops Meyer Lemon bitters
1 cup Maldon flake salt
Mix together all fresh herbs, zests, flower petals, chili, and spices with the 10 drops of Meyer lemon bitters. Gently fold in the salt and mix. Use your fingers to make sure the herbs and spices are well incorporated into the salt. Place the salt/herb mix on a baking sheet covered with parchment paper so that it’s spread out evenly across the entire sheet and flat. Place in the oven and bake for about 15-20 minutes or until the herbs seem to have lost most moisture. They should not be totally dried out and still look greenish. Store in a small bowl on your counter for a few weeks.
Mint, parsley, chives and chive blossoms are the first to appear in our gardens and farmers markets ready for us to toss their tender leaves into salads, soups, pesto, sauces and salts. Use the recipe as a guide so your favorite flavors can pop forth.
Enjoy the salt sprinkled atop tender steamed and chilled asparagus for a real treat.
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