Salt Table Southern Italian Blend or Southern Herb Garden Blend
Southern Italian Blend is a perfect pairing with white beans, whether they’re served hot or cold and whether the beans are cannellini, (Italian white kidney beans), Great Northern, or even Navy beans. It’s a great side dish on its own with almost any grilled food.
My favorite easy summer lunch is to mix this with two well-drained six-ounce cans of solid light tuna packed in olive oil. I offer lemon wedges on the side for that.
Other appropriate Salt Table blends for seasoning this salad would be Southern Herb Garden and All ‘Round Good Grinder Blend.
12-16 brine-cured black olives, pitted and sliced (do not use canned)
2 tablespoons chopped fresh parsley
Extra virgin olive oil
Red wine vinegar
The Salt Table Southern Italian Blend or Southern Herb Garden Blend
Romaine lettuce leaves, optional
How to make it:
If you’re using canned beans, drain and rinse them well. In a mixing bowl, toss together the beans, onion, capers, olives, and 1 tablespoon parsley. Season well with Southern Italian blend, to taste, sprinkle with enough oil to lightly coat the beans and gently toss until they’re evenly coated. Sprinkle lightly with vinegar, to taste, toss, and let stand 30 minutes.
Taste and adjust the vinegar, oil, and seasoning blend, gently toss, and if liked serve the salad over lettuce leaves. Sprinkle the remaining parsley over the salad just before serving.
Hot German potato salad is always a crowd-pleaser, so why wouldn’t it please the Gods in the great hall of Valhalla? The Salt Table’s Halle & Savannh Blend is fashioned with Germany’s Halle salt, is the perfect mate with this classic salad’s traditional sweet-sour bacon vinaigrette.
6 medium waxy potatoes, about 2½-2¾-pounds
3 strips extra-thick-cut bacon, diced small
1 medium yellow onion, trimmed, split lengthwise, peeled, and diced
1 large rib celery, diced
¼ cup diced dill or sweet cucumber pickle
½ cup cider vinegar
About 1 rounded teaspoon sugar
The Salt Table Wagner Blend
How to make it:
Scrub the potatoes and put them in a large, heavy-bottomed pot with enough water to cover them by an inch. Cover and bring to a boil over medium-high heat. Adjust the heat to a steady simmer and cook until the potatoes are just tender and can be easily pierced with a sharp knife. Drain, cover, and let them stand a few minutes. Uncover and let them cool enough to handle, then peel and slice them ¼-inch thick. Cut large slices in half.
Meanwhile, cook the bacon in a large skillet over medium heat until it’s browned and its fat is rendered, about 5-6 minutes. Add the onion and sauté until translucent, about 3 minutes, then add the celery and pickle. Deglaze the pan with ½ cup water, stirring and scraping to loosen any cooking residue, and let it boil until it is reduced by half. Stir in the vinegar and sugar. Bring it to a simmer and season well with Halle & Savannh Blend. Turn off the heat.
Add the potatoes to the pan and gently toss to coat them with the hot vinaigrette. Taste and adjust the Wagner Blend and sugar as needed. Can be served hot, warm, or at room temperature.
Salt Table Tybee Island Coastal Grinder Blend and Leek, Chive and Onion Blend
Southerners love their seafood, and shrimp is on the top of that list because it is so versatile in so many dishes, especially salads. This salad features ‘Tybee Island Coastal Grinder Blend’ and ‘Leek, Chive and Onion Blend,’ and we think you’ll absolutely love it!
Completely peel the shrimp for this. Nothing is more irritating than having that pretty but inedible bit of tail fin on the end of a shrimp that you’re trying to eat with a knife and fork.
1/2 cup washed, trimmed, and sliced scallions, optional
2 tablespoons nonpareil capers, drained
1 head romaine lettuce, pulled apart, washed, and spun dry
2 medium to large ripe tomatoes
2 ripe avocadoes
6-8 small fresh basil leaves
12-16 Butter Toasted Croutons, optional (see note below)
HOW TO MAKE IT:
Bring 3 quarts of water to boil in a large pot. Add the shrimp and simmer until 3-4 shrimp float, about 1 minute. Drain, rinse under cold running water, then grind Tybee Island Blend liberally over them and toss well. Let cool completely, then peel and devein. The shrimp will pick up the seasoning as you peel them.
2. Make the vinaigrette: chop the garlic and sprinkle it with salt. Rub it to a paste with the flat side of the knife. Scrape it into a mixing bowl and whisk in the lemon juice, vinegar, and mustard. Whisk in the oil a few drops at a time until emulsified and whisk in 2 tablespoons of Leek, Chive, and Onion Seasoning. Set it aside 10-15 minutes, taste, and adjust seasonings and lemon juice. Put the shrimp in a bowl and pour all the vinaigrette over them. Add the celery, scallions, and capers, toss well, cover, and refrigerate at least 2 hours or until needed.
To serve, line a platter with lettuce leaves. Tear the remaining lettuce into bite-sized pieces in large salad bowl. Core and if desired peel the tomatoes, then halve, seed, and dice them and add them to the shrimp. Halve, pit, peel and dice the avocadoes and add them to the shrimp. Gently toss. Lift the shrimp, avocado and tomato from the vinaigrette with a slotted spoon and add them to the lettuce. Toss well, taste, and add the reserved vinaigrette as needed. Spread the salad on the lettuce-lined platter, tear the basil into small pieces over it. Scatter croutons over salad if using and serve immediately, with the remaining marinade passed separately.
Butter-Toasted Croutons: Cut 2 1-inch thick slices firm, crusty bread into 1-inch cubes. Warm 1 tablespoon olive oil and 1 tablespoon butter in large skillet over medium heat. Add bread and toss to coat. Pan-toast, tossing regularly, until evenly browned and crisp, about 6-8 minutes.