How to use the Menorca Herb Fleur de Sel?
A simple recipe like salmorejo is transformed with a pinch of this aromatic blend. Add it at the end, just before serving: it not only enhances the flavor but also adds texture and character.
Recipe for: 4 people
Preparation time: 15 minutes
INGREDIENTS:
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1 kg of ripe tomatoes
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50 g of stale bread
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175 ml of extra virgin olive oil
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4 tablespoons of vinegar (preferably Jerez)
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Menorca herb fleur de sel
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To serve:
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2 hard-boiled eggs
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50 g of Iberian ham diced small
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This Andalusian recipe, here in the Menorca style, is incredibly flavorful. The quality of each ingredient makes all the difference.
RECIPE STEPS
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Peel the tomatoes
Make a cross cut in the skin of the tomatoes, dip them in boiling water for 30 seconds, then transfer to cold water. Peel and blend until smooth purée is obtained. -
Soak the bread
Cut the bread into pieces and add it to the tomato purée. Let it rest for 10 minutes to soak. -
Add the oil
Pour the oil in a thin stream while mixing to emulsify. Adjust the texture with a little water if necessary and add the vinegar. -
Season
Add a pinch of Menorca herb fleur de sel and mix well. Let chill for at least 2 hours before serving. -
Serve
Serve well chilled, garnished with crumbled hard-boiled eggs and diced Iberian ham. Add a final pinch of fleur de sel just before enjoying.
