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Cuban Oregano “Thanksgiving” Sandwich Salt
INGREDIENTS
Fresh Herbs: Cuban Oregano, Turkistan Oregano, Lemon Verbena, Mint, Zuta Levana, Melon Bush Sage, Purple Sage, Pineapple Sage, Bay Leaves, White Sage, Parsley, Chives, Nasturtium Leaves Produce: Celery Leaves, Tomato Leaf Spices: Toasted Onion Powder, Smoked Paprika, Cobanero Chili Flakes, Black & White Pepper, Mustard Powder Citrus Zest: Lemon Zest Other: Deli Mustard, Pickle Juice, Maldon Salt
Recipe/Usage Suggestion:
Sometimes an herb-infused salt is born from a whimsical spark of a recipe not-yet-born. Think of this as a deliberately robust, pungent herbal salt version of a deconstructed Cuban sandwich nestled with future Thanksgiving leftovers and a rather large patch of succulent Cuban oregano plants. Maldon salt is drenched in zesty, sharp, bright yellow deli-style mustard and acidic, briny dill pickle juice. Mint, thyme, and oregano-flavors mix with an oozing blanket of Cuban oregano oil. This all mingles with the bright, fresh, grassy, and citrusy characters of lemon verbena, mint, parsley, and chives. Fruitier sage varieties contribute sweet and earthy characteristics while white sage offers extra pungency, smudging away any blandness. A leftover turkey Cubano sandwich is a must for this herb salt, but any sandwich will do. It’s equally excellent on salads, in vinaigrettes, or sprinkled on hard-boiled eggs. Channel your own whimsy for this one.
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@2019 Ger-Nis Culinary & Herb Center
Cuban Oregano “Thanksgiving” Sandwich Salt | Herbal Roots
