5 Easy Ways to Use Caravel Gourmet's Balsamic Sea Salt in Recipes


Sauteed  Balsamic Mushrooms.   Grab your favorite mushrooms, and (if they’re not already small), slice them up and saute them up in olive oil.   When they start to become soft, sprinkle with Caravel Gourmet's ’s Balsamic Sea Salt, and continue to saute until they have roughly halved in size.
Grilled  Balsamic Onions.   Breaking out the grill? Make this easy side dish - grab a few large onions, slice them into 1” discs, brush on some olive oil and sprinkle them with Caravel Gourmet's   Balsamic Sea Salt before letting them slow cook on a cooler part of the grill until they’ve caramelized.   Be sure to turn them at least once.

Asparagus with  Balsamic & Butter.   Prep the asparagus by trimming off the thick ends and rinsing in cold water.   In an iron skillet (or the heaviest one you have with a lid), heat the butter till it starts to bubble, then add the asparagus, and shake the pan to coat it in the butter.   Cover the pan and cook on medium for 3 minutes, checking to make sure it’s not burning. Uncover and cook a few more minutes until the asparagus is bright green, then add Caravel Gourmet's Balsamic Sea Salt to taste.

Cucumber  Balsamic Salad.   Give this one a bit of time and it will reward you.   Chill your cucumbers first, then slice them into ⅛” discs.   Lightly salt them with  Caravel Gourmet's Balsamic Sea Salt, and toss.   Let them sit covered in the refrigerator for 30 minutes, then drain and toss with rice or white vinegar for a tasty, refreshing treat!
Balsamic  Roasted Potatoes.   After you’ve cut your potatoes into 1” cubes, toss them in oil and sprinkle with Caravel Gourmet's Balsamic Sea Salt before roasting them at 350F for 45 minutes.

MOUTHWATERING FLAVOR: Hand harvested sea salt infused with concentrated aged Modena balsamic vinegar. The resulting balance of sweet, sharp, spicy and salty flavor is mouthwatering and revered by chefs and foodies everywhere. A perfect choice for finishing dishes, sprinkle some over tomato mozzarella or roasted vegetables. Try it on a salad with fennel, herbs and tomato, any dish with ricotta cheese, or on sliced pears for a simple and delectable snack.

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