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Salad with Grapefruit Vinaigrette and Hana Flake Sea Salt

The beauty of salt is that it’s full of bounty. Every salt offers food … and affords your eyes, nose and mouth an experience all its own. The right salt at the right time diminishes bitter and sour tastes and accents sweet and umami sensations. Whenever you’re salting your food, it works best to think of salt as a strategic ingredient – what do I want to accomplish with this dish, and what salt can help accomplish that best? When you salt strategically, you unravel the majesty, unlock the flavor, and enhance the vibrancy of your food.

Flake salt with salad is a revelation. Salt flakes are typically wide and thin, giving them a much larger surface area than fleur de sel, sel gris, or traditional salts to disperse their seasoning. As a result, flake salts release a bright, quick, snap of salt without overwhelming delicate greens. When you take a bite, the flakes explode and vanish, like all-natural Pop rocks.

Did you know that salt was actually the original salad dressing? The word “salad” comes from Latin salata, short for herba salsata “salted vegetables,” and salad is still one of the foods that benefit most from salting. Finish your salad with a flake and you hold all the power; you can unlock the create a layered and dynamic experience. The pyramidal crystals pop against delicate greens and chopped vegetables with intense but fleeting flavor – a lacework of flaky salt dancing across the surface.

The best salads are ones that are dressed with a homemade dressing or vinaigrette and united as one with veggies fresh from the garden, and deliberately salted by hand with the best flake salt. A well-balanced vinaigrette, with just enough acidity from the vinegar to counter the velvet luxury of the olive oil, and just the right tang from the mustard to counter the heat from the pepper, is crucial here. Most recipes call for a? 3 to 1 ratio of fat to oil. Sometimes I like my vinaigrette a tinge more acidic, and so my proportions often tend toward 2 to 1. Play around with the basic and you’re bound to find what suits you.

Hana Flake is a balanced, icy white Japanese salt that is particularly well suited for salads; a sprinkle of this salt on top will have your vegetables shimmering like glass, beautiful and sparkling, the snappy citrus vinaigrette popping with salt, and the delicate lettuce begging for more. Hana Flake is also beautifully suited to ceviche, foie gras, poached white fish (like halibut or cod) and cold soups like gazpacho, as its flattened pyramidal texture has a light, fresh Arctic air taste, cutting through foods like buttered glass.


Salad with Grapefruit Vinaigrette and Hana Flake Sea Salt

Serves 4


For the salad:

1 grapefruit, cut into segments

1 avocado, sliced or cubed

1/4 red onion, thinly sliced

1 head of green leaf or other lettuce


For the vinaigrette:

1 small garlic clove, minced

2 tbsp white wine vinegar

1 tbsp Dijon mustard

1 tbsp grapefruit juice

Crack of Parameswaran’s pepper

1/2 cup olive oil


Peel and mince the garlic. Place in small bowl or mason jar. Splash in the vinegar, squeeze in the grapefruit juice, then spoon in the Dijon mustard and stir to combine. Crack in some pepper, then slowly whisk in the olive oil, drizzling little by little until the dressing becomes smooth and thick.

To serve the salad, tear your lettuce and place in large bowl. the onion, avocado, and grapefruit. Drizzle your dressing over the salad and toss to coat. Serve on individual plates and sprinkle with Hana Flake right before eating.


You can find Hana Flake and other finishing salts for salad like Alaska Pure Flake and Halen Mon Silver at The Meadow’s online shop.


Salt-Frozen Parmesan Ice Cream with Tomato Marmalade and Basil Gremolata




















Salt-Frozen Parmesan Ice Cream with Tomato Marmalade and Basil Gremolata

Recipe adapted from the Mark Bitterman’s Salt Block Cooking.

Serves 6
For the Ice Cream

1 8x8x2 salt block or 9x9x2 salt block?

5 cups heavy cream

8 ounces Parmigiano Reggiano, freshly grated

For the Marmalade

1 pound plum tomatoes, peeled and coarsely chopped
? cup sugar
1? tablespoons sherry vinegar
1 tablespoon extra-virgin olive oil, use high-quality

For the Gremolata

12 fresh basil leaves, finely chopped
? garlic clove, minced
? cup chopped toasted hazelnuts
1 tablespoon finely grated lemon zest

To Finish:

2 tablespoons olive oil, use high-quality

Chill the salt block in the freezer for 6 hours before you want to finish the ice cream. To make the ice cream, bring the cream to a simmer in a large saucepan. Add the cheese slowly, stirring all the time, and continue to simmer and stir over low heat until the cheese has melted and the mixture is smooth, about 5 minutes. Pass through a strainer to remove any lumps, and let cool to room temperature. Put in a closed container and chill thoroughly in the refrigerator for several hours or overnight.

An hour before you want to finish the ice cream, put the container of ice cream mixture in the freezer.

To make the marmalade, cook the tomatoes, sugar, and vinegar in a medium saucepan, stirring frequently until lightly thickened, about 15 minutes. Stir in the olive oil and let cool to room temperature.

To make the gremolata, mix the basil, garlic, hazelnuts, and lemon zest together in a small bowl.

To finish the ice cream, put the frozen salt block on a rimmed baking sheet to catch any drips. Spoon half of the chilled ice cream mixture onto the frozen salt block, using a pastry scraper or the side of a spatula to control its flow. Scrape and fold the ice cream across the surface of the salt until it sets up. Scrape into a chilled bowl put in the freezer while repeating the process with the remaining half of the ice cream mixture.

To serve, scoop the ice cream into chilled bowls. Drizzle each serving with the olive oil, and top each with a spoonful of marmalade and a sprinkling of gremolata.


Find more recipes in Mark Bitterman’s Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing, and Serving!

Salt Crust Scallops with Thai Lime Dipping Sauce