Recipe: Citrus Rosemary Salt

• 1 tablespoon fresh rosemary leaves, chopped
• 2 tablespoons lemon zest
• 1/2 cup course salt

In food processor, process all the ingredients. Pulse until well blended. Set aside.

Comments

[Don]

Wouldn't processing it pulverize the salt? (And the zest, indeed...) I would think the texture would be better to chop the Rosemary then toss it with the zest and the salt. This would result in a more pleasant overall texture; flaky leaves, slightly stringy zest, and crystals of salt in-between!