Bay Leaf Salt

• 5 bay leaves, preferably fresh, center vein removed with sharp knife
• Sea salt or fleur de sel

1. If using fresh bay leaves, toast in a hot pan until fragrant, then dry overnight in a 100-degree oven.
2. If using dried bay leaves, toast in hot pan until fragrant, then let cool.
3. In a mortar or spice grinder, grind bay leaves until fine.
4. Measure powder and combine with double the amount of salt.
5. Store in an airtight container until ready to use.

bay leaves, salt

Taken from cooking.nytimes.com/recipes/1012506 (may not work)