Last Saturday night, after a bottle of good champagne, my husband and I blissfully put the kids to bed and began working on our second course, a smoky citrus tomato salad. The not-so secret but essential ingredient: smoked Mexican salt. The crystals are a rich brown, almost black, and are just as smoky as they are salty. We finished off the evening with my new favorite chocolate: Mast Brothers' dark chocolate with roughly chopped almonds and sea salt. It was truly a salt-bound adventure.
The ingredients for the salad are below. Keep in mind, as I mentioned in my last "foodie" post, I don't really keep track of measurements, so be bold and make this salty adventure your very own.
Smoky Tomato Salad: Heirloom tomatoes and blood oranges cut into large pieces, a small amount of arugula tossed on top (remember it's not about the leafy greens), and a generous pinch of Mexican smoked salt.
Dressing: Rice vinegar and virgin olive oil. NO PEPPER.