lemon-rosemary salt

Adapted from Susan Hermann Loomis’ Italian Farmhouse Cookbook, this salt has become a staple in my kitchen. It makes the flavors of everything pop, from pork chops (see below) to roast chicken to vegetables to eggs to minestrone. Make a batch and keep it on hand to season whatever you like. Or give as a holiday gift in little jars.

ingredients

2 lemons
2 garlic cloves, peeled
leaves from 2 fresh rosemary branches
1/2 cup coarse sea salt, such as sel gris (see photo)

directions

Grate the zest of the lemons and put zest in a food processor with the garlic and rosemary. Whirl until finely chopped. Add salt and pulse once or twice to mix. Store in cool dark place in a glass jar for up to 2 months.

pork chops with lemon-rosemary salt: using as many pork chops as you need, rub each one with 1/4 teaspoon lemon-rosemary salt and let sit at room temperature for 30 minutes. Grill or broil chops until nicely browned on one side (about 6 minutes), then turn and cook 2 or 3 minutes more until barely pink inside.