Try this Sesame Salt Recipe to add flavor to your next salad or meal.
8 cups brown (unhulled) sesame seeds
1 cup sea salt
Roast the sesame seeds in a dry skillet, starting out with the heat on medium-high and reducing it to a medium-low flame when the seeds get fragrant and begin to toast. Stir constantly, moving the seeds away from the sides of the pan and toward the center in a circular pattern (if they brown unevenly, the finished product won't grind uniformly).
When the seeds are all lightly browned and begin to poi, take a pinch of them between your thumb and forefinger. If they crack easily, they're done. Empty them into a temporary container.
Now toast the sea salt over medium-high heat for 5 minutes, and mix the salt and the seeds together well. Blend no more than a cup of this mixture at a time for about 5-second intervals, stirring with a long utensil (like a chopstick) when the blender is off to keep the sesame salt from packing together. The idea is to blend the seeds and salt just long enough to make a granular meal. Store in an airtight jar to retain freshness. Yield: about 8 cups.
From Cosmic Cookery by Kathryn Hannaford, copyright 1974 by Starmast Publications. Reprinted by permission.
Read more about adding vegetables to salads: California Salad Recipes.
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