Salt

The first chapter in Salt Fat Acid Heat by Samin Nosrat is all about salt. Nosrat says In almost every case, anything you cook for yourself at home is more nutritious, and lower in sodium, than processed, prepared, or restaurant food.” and I like this book already.

This chapter was like a very delicious chemistry lesson. I loved the reminder that salt isn’t just what’s in the shaker. It’s also cheese, capers, and anchovies. Yum. I’ve been a vegetarian for a bit now, but I’m not ready to give up anchovy paste yet.

This chapter didn’t have any recipes in it, but it did make me hungry for a Cesar salad. So, that will be my experiment tomorrow. (I assumed making Cesar dressing from scratch would break my money and time budgets, but it doesn’t sound too bad. In theory. We’ll see.)

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