For as far back as I can remember, I’ve always loved lemons. In fact, it’s not just that I love them…I crave them. Maybe this is my body’s way of telling me that I’m deficient in something (vitamin C perhaps?), but whatever it is, I just can’t seem to get enough of them! Lemon water for me is equal parts water and lemon juice. When I go to restaurants I actually ask for a little plate of lemons to go along with my water (I promise that’s the only OCPD thing I do when it comes to ordering food).
I wonder if my parents ever did this to me…
Since I’ve already presented you with a salt recipe that incorporates my favorite condiment (sriracha salt), why not give you a second “salt recipe” that incorporates my favorite garnish (well for me it’s not so much a garnish as an appetizer, but you get my drift).
What you need:
- 1/2 cup coarse kosher salt
- vest from 2 medium sized lemons
What you need to do:
- Grate the peel of the two lemons and set it in a bowl to dry for one day.
- Once the peel has dried, combine with the kosher salt and store in a airtight container to let the flavors meld.