Most foods are enhanced with a sprinkle of salt - but why not kick it up with the addition of roasted garlic!!!
Well, Easter is over, the eggs have all been found and the chocolate bunnies have been consumed. Normally for my family, we would be chowing down on leftovers all this week but this year we decided to switch things up and BBQ rather than cook a big meal. I personally think that Easter is the perfect holiday to do this especially this year because it was so late in April and were all so excited to get outside and enjoy the nice weather!
So since most people are enjoying the benefits of not needing to cook this week I figured I would share with you a recipe that will enhance almost anything your eating.
Salt - it’s one of those things that people have a love-hate relationship with. You don’t want to overdo it because that will completely ruin your meal, but not having enough makes your meal feel like it’s just missing something. One thing I have learned the hard way is to wait and not salt your food right at the beginning. I have made many soups over the years that tasted perfect before simmering, then after that hour on the stove, I had a salty mess. So take it from me and be patient. You can always add more but you can’t always take it away.
One of the things that I think people under-salt is a salad. If you have never done it may sound weird but a small sprinkle of salt and pepper on a salad is the perfect addition to a simple vinaigrette. Now while I would never put traditional store-bought garlic salt on a salad this roasted garlic salt if different. firstly it has slow roasted garlic but it also is a coarse or flaked salt which is much better for seasoning tableside.
prep time 5 minutes
cook time 1 hour 20 minutes
total time 1 hour 25 minutes
servings 1 cup
2 garlic heads
pinch of salt
1 cup coarse or flaked sea salt
Preheat oven to 400. Carefully cut the top off each head of garlic and place on a piece of tinfoil. Drizzle a small amount of olive oil then add a pinch of salt to the top and close the tinfoil around the head. Roast in the oven for 30-40 minutes or until garlic is aromatic and tender.
Reduce oven temperature to 200. In a medium bowl squeeze out each clove of garlic then pour salt over and use a fork combine - be sure to break down the garlic completely. Pour onto a parchment lined baking sheet then roast in the oven for 40 minutes. Allow for your salt to cool completely before storing in an airtight container or jar.