Vive las verduras

Vegetable and wine-flavoured salts

Javier Díaz, from the Alhambra restaurant in Pamplona

Javier Díaz revealed one of the secrets of the Alhambra Restaurant: creating vegetable-flavoured salts (with green and red peppers, carrots, beetroot, courgettes, tomatoes, etc.). They do this by liquefying the vegetable in question and pouring the resulting liquid onto a baking tray covered with a thick layer of salt. The tray is then left in the oven for 26-30 hours and the result is large salt crystals with the colour and flavour of the vegetable. They use the same system to create red wine salt. The salt takes on the flavour of the product and is thus transformed into a unique condiment for example, for a vegetable croquette on a cream of red pumpkin with Piquillo pepper salt, or a fresh take on fried eggs with chistorra sausage, peppers and potatoes, sprinkled with red wine and green pepper salts.

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