Fleur de sel

This is a rare, expensive salt, moist, grainy, not as salty as most salts, and, at its finest, hand-raked and harvested, which is the way it’s produced in Guérande, a town in Brittany. It is a salt to use sparingly, the way you’d use a condiment, and there are many who refer to it as such. Don’t toss it into boiling water, and don’t use it when you’ve got lots of bold spices in a dish — it’ll get swamped. Instead, sprinkle it over a finished dish and over salads, so that its subtle, minerally flavor and slightly crunchy texture can shine.

Dorie Greenspan