© Jeff Kauck
Before using a lemon, I always zest it. If I am not using the zest in the recipe I am making, I like to turn it into lemon zest salt, that I can use on virtually any dish to add color, texture, and well, a little zest! The recipe couldn't be easier:
Lemon Zest Salt
Makes 2 tablespoons
Equipment: A spice grinder; a small jar with a lid
1 tablespoons grated lemon zest, preferably organic (as non-organic lemon skins are heavily sprayed with pesticides)
1 tablespoon fine sea salt
Combine the zest and the salt in the spice grinder and grind to a fine powder. Transfer to a small jar and close with the lid. Keep refrigerated for up to a week (after that the lemon flavor begins to fade)
If you don't have a spice grinder, you can use a well-cleaned coffee grinder, or zest the lemon finely with a very sharp fine zester such as a microplane zester, and stir to combine.
This recipe was first published in Salad as a Meal. All rights reserved. Do not reproduce without permission.