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Lemon Rosemary Salt

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3 cloves garlic, peeled (2 cut in half and g; reen germ removed)
1 cup coarse sea salt or kosher salt
zest of 2 lemons, minced
1 tablespoon fresh rosemary leaves, minced
1/4 to 1/2 teaspoon freshly ground black p; epper

Mince cloves of garlic and reserve. Place the minced garlic, salt, lemon zest, rosemary and pepper in a food processor and pulse until the salt has been slightly ground and the ingredients are combined. (Alternately, you may crush the ingredients together in a mortar with a pestle.) Pour the salt mixture into a clean half-pint jar and cover. Let sit in the refrigerator at least three days before using. The salt will keep 2 months if kept covered in the refrigerator. -- Adapted from 'The Italian Farmhouse Cookbook' by Susan Herrmann Loomis

Yield: makes 1 cup sal

Preparation Time: Prepa


** Exported from Now You're Cooking! v5.57 **

 
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