Before my sister-in-law and fellow foodie Katie stepped in, I might have continued cooking for years with boring ground sea salt. Thank goodness for intervention.
This Christmas, I was gifted with a beautiful box of British import Maldon sea salt flakes which, quite honestly, I had never heard of but was happily willing to try. (“You can put this on food? Sold.”)
I started out by adding Maldon to my basic daily salad dressing (a generous dollop of extra virgin olive oil, a splash of balsamic vinaigrette, and generous doses of both salt and freshly ground black pepper — nothing groundbreaking here, folks). I’ve since used it to bake potatoes, flavor soup, and make homemade buttermilk pancakes, of all things. Almost immediately, I noticed a difference: Maldon flakes are soft and free of additives, which translates into sharper taste and a less is more, use sparingly mantra. (Ask manfriend: I speak from experience.) You can find Maldon at Whole Foods and other specialty grocers stateside. To learn more about the saltmaking process, check out Maldon’s fun little history lesson.