Who knew that a big chunk of salt could be so versatile in creating an array of foods from appetizers to desserts? I love my salt block and I am left extremely satisfied every time I cook with it. You would think that such a huge block of salt would leave your food with a strong salty flavor but it imparts just enough of the salt flavor to enhance the flavor of your food. I wanted to make a salad for our family dinner recently and put together some of my favorite fresh ingredients atop the salt block just a few minutes before serving. Even my two toddler sons enjoyed it! Feel free to pair this with San Pellegrino’s Aranciata Rossa for a citrus kick! I hope you enjoy this perfect salt block salad this spring or even summer!
Salt Block Salad
Ingredients
1 – 8 oz package of pancetta, coarsely shredded
6 oz of cherry tomatoes, halved
1 – 8 oz bag spinach, stems removed
1 tbsp thyme leaves
1 tbsp olive oil
1/4 tsp freshly cracked black pepper
Prepare
1. Coarsely shred pancetta and place around the outter part of the salt block.
2. Place spinach all around the center of the circle on the salt block.
3. Top with tomatoes, thyme, and freshly cracked black pepper and drizzle with olive oil. Serve and enjoy!
- 1 - 8 oz package of pancetta, coarsely shredded
- 6 oz of cherry tomatoes, halved
- 1 - 8 oz bag spinach, stems removed
- 1 tbsp thyme leaves
- 1 tbsp olive oil
- 1/4 tsp freshly cracked black pepper
- Coarsely shred pancetta and place around the outter part of the salt block.
- Place spinach all around the center of the circle on the salt block.
- Top with tomatoes, thyme, and freshly cracked black pepper and drizzle with olive oil. Serve and enjoy!
