St. Lawrence Citrus Salt
Sel aux agrumes , Great for fish and vegetables
Punchy flavours of dried citrus and fine French herbs of teraton and dill. Wonderful for seasoning or curing of fish or seafood, grilled or fresh vegetables, or as a compliment to salads.
Beet & Burrata Citrus Salad - serves 22 Large roasted beets1 Table spoon of roughly chopped pistachios*A generous amount of Burrata*2 generous three finger pinches of Citrus salt2 Table spoons olive oil6-7 Torn leaves of mintCut beets and burrata to desired sizeSeason burrata and beets with 2 pinches of Citrus saltMix together with all other ingredients in large bowlToss, season as desired and serve
Created by Award winning chef Jc Porrier from St. Lawrence Restaurant.
Sea Salt, Orange zest, Lemon zest, Tarragon, Dill, Turbinado Sugar