“In Tuscany, this vibrantly flavored herb salt is used to season all kinds of roasts, from pork to guinea hen. While it is best fresh, you can also let it dry out in an uncovered container – the alt will preserve the herbs’ and garlic’s clear flavor – to use as a versatile seasoning. I love to toss some with sautéed vegetables like green beans or potatoes. You can also vary the combination of herbs, using thyme or savory in the same way. You will need about ¼ cup herbs in all.”
1 garlic clove 1 Tbs. kosher salt 1 small bunch fresh sage (about 30 leaves) 2 sprigs fresh rosemary
On a cutting board, mince the garlic with the salt. Place the herbs in a mound and coarsely chop them. Add the garlic salt and chop them together to make a coarse rub. Use the salt right away, or let it dry, uncovered, in a bowl for a few days. The dried salt rub can be stored indefinitely in a clean dry jar.
