Margaritas, Salt, and Mozzarella Palettes
I ran into Mark Bitterman (atthemeadow.com) and, as usual, the conversation turned to salt. He had brought with him a bottle of Haleakala Ruby Finishing Salt, a top-end Hawaiian red salt. It had a strong saline and sea taste to it and was uite nice. He mentioned that a friend had made a Caprese salad and sprinkled first the Haleakala salt and then some Turkish Black salt for a very dramatic effect. Sort of mozzarella as a palette.
I asked him about the best salt for a margaria rim. We talked about Turkish black for dramatic effect, Maldon for the taste, and probably a good fleur de sel for all around use. “Finishing salt” we agreed belongs on the same shelf as “Cooking Wine” which is not a shelf either of us have in our pantries.
Still hoping someone will give me a Himalayan Salt Block for the holidays.