Lemon Salt With Fennel And Chili Recipe
- 1/4 cup freshly grated lemon zest (about three large lemons)
- 1/4 cup coarse kosher salt
- 1/4 cup flaky sea salt, such as fleur de sel
- 1 tablespoon plus 1 teaspoon fennel seeds, lightly crushed with a knife
- 2 teaspoons red pepper flakes
- Preheat oven to 300u0b0. Spread lemon zest on baking sheet. Bake 5 minutes. Stir zest and continue to bake until dry to the touch, about 5 minutes more. Remove baking sheet from oven and allow zest to cool completely, about 20 minutes.
- In a medium bowl, combine the kosher salt, flaky sea salt, fennel seeds, and red pepper flakes. Add lemon zest and stir until evenly distributed. Divide the salt mixture between 2 (4-ounce) jars with tight-fitting lids. Store in a cool, dry place for up to 6 months.
freshly grated lemon zest, coarse kosher salt, flaky sea salt, fennel seeds, red pepper
Taken from www.seriouseats.com/recipes/2011/01/lemon-salt-with-fennel-and-chili-recipe.html (may not work)