Post: Buddha’s Hand
- 8 oz coarse salt
- 1 Tbsp citron zest or slightly larger slices of rind sliced thinly with a vegetable peeler
- 1 Tbsp fresh rosemary leaves separated
- Place all ingredients in a small bowl and mix with your fingers, slightly crushing the rosemary leaves to release their scent and pressing the citron zest and slices to release its oils. Mix for 30 to 45 seconds.
- Transfer to a Mason jar or airtight container, and let sit at least 48 hours before using. Keep near your stove to toss in egg dishes, roasted veggies, on salads, or in dips and on toasts.
This recipe is adapted from Kale & Caramel, February 22, 2015