Hello from Mexico! I scheduled this post just in case I was so busy having a fabulous time that I couldn’t write anything.
My last post was hearty warm you up seafood chowder, but I thought I should post something appropriate for the sunny beaches of Mexico this week. Plus I get to show off one of my Christmas presents! I put a Himalayan Pink Salt Block from The Meadow on my Christmas list. My sister Sharon thought that was too cool not to get me! It’s a unique serving platter that can be used in a ton of other ways as well!
I asked for the brick, which is half the price and weight of the larger serving platters, but it’s still heavy!!! When we grabbed the gift bag we actually joked about having bricks in there 🙂 I wasn’t even expecting it and literally shrieked with delight when I opened it and saw the salt block. Everyone else just kind of stared at it and said: “What is it?” “It’s SALT!” I shrieked again. “Salt?” “SALT!” Obviously, they thought I had gone batty. “Lick it.” Eric joked, so I did. After everyone finished laughing I explained the myriad of ways you can use a salt block.
First of all, you can actually cook on the salt block. You can put it in your oven, grill, or on your burner and cook food on it! I’m excited to try searing some thin strips of beef on it. Oh man, my mouth is watering just thinking about it! The salt blocks are also great for chilling to serve sashimi (raw fish). You can actually watch the salt block cure the edges of the fish! My first use was my take on a Caprese salad.
Normally Caprese salad has olive oil and more basil, but I really wanted the mineral-rich flavor of the salt to shine, so I went the minimalist route. It feels silly to even write a recipe for this, but some people insist on step by step instructions, and I aim to please! Eric was quickly won over to the awesomeness of the salt block. He began swiping each slice of mozzarella and tomato all over the block to get it really salty. It’s so fun, normally I put salt on my tomatoes, but with this, I put tomatoes on my salt! Oh and the other really cool thing? When you’re done you just rinse it off and let it air dry. So simple!
Caprese Salad on a Salt Block
serves 2-4 as appetizer or sideIngredients
2 Roma tomatoes
3 balls of mozzarella or one longer brick
1 salt block
sprigs of basil
Instructions
Freeze your salt block for 2 hours. Slice tomatoes and mozzarella into thin circles. Layer slices on the salt block alternating mozzarella and tomato. Garnish with sprigs of basil. Yep, that simple!
Approximate cost/serving: The salt block is around $20, but if you don’t have a generous sister to get it for you, the mozzarella and tomatoes only cost about $3 to make. Sprinkle sea salt on top and you’ve got an easy appetizer for 75 cents a person.
Vegetarian/gluten free: Yes and yes!
That’s really fantastic. I’m going to click through the link now because I am so curious!
So what other uses are there? Or is it just to make your food salty? Doesn’t it make it too salty? Is it dangerous to cook meat on it and then just rinse it off? sorry so many questions – just interested.
Oh, that makes me crave summer! I’m so glad you are enjoying your Himalayan salt block. Nice photographs!
Great piece! I love Mark’s store! I have tons of salts, and, yes, The Salt Block!
I love salad caprese! I generally grow basil in the summer just to be able to make this salad. Now you have me jonesing for a salt block. I think it would be fun to put some canapes on it at a cocktail party.
I’m so excited to see what else you will do with the block! The best part was when you licked it when no one thought you would, heh.
i just got one and love the idea of caprese. going to a party tomorrow, any tips for a crowd, like you mentioned sliding the tomatoe over the slab? will it get saltier the longer it sits?
thanks,
Yes food does get saltier the longer it sits there. I’d suggest refrigerating the block to keep the salad chilled