I can’t walk by a lavender bush without pulling off the flowers and rubbing them in my hands (just check for bees.) Lavender plays many rolls in the world including being the flower most used for cooking. There are many ways to use lavender in your cooking whether it is to crust a lamb chop, add some fragrance to a salad, or make amazing light vinaigrette. In my blog this month I share with you one of my favorite salt rubs and also give you that light vinaigrette you can use in summer salads.  My Lavender salt crust is great for seasoning chicken but the best application is with lamb or pork. The nice lean but flavorful lamb or pork plays beautifully with the fragrant salt crust.

Lavender Salt Crust
Makes 1 Cup
½ cup kosher salt
2 tablespoons dried or fresh lavender, chopped with a knife
6 cracks black pepper
1 teaspoon garlic granules or powder
2 teaspoons onion granules or powder

• This recipe takes a few days to really get the greatness out of it.
• Mix all items into a quart size mason jar with a lid.
• Place in a dry cool place.
• Shake every day or so vigorously.
• The salt will draw all the oil out and the flavors will blend together.

Use this on lamb, pork, chicken, fish or even sprinkled on some fresh fruit.

Lavender Vinaigrette

Makes 1 Cup
¼ cup rice wine vinegar
1 tablespoon honey
½ tablespoon lavender dried
½ cup canola or avocado oil
salt to taste

• Place the rice wine vinegar, honey and lavender into a blender.
• Run blender for 30 seconds to 1 minute.
• Drizzle in oil 1 tablespoon at a time while the blender is running.
• Finish with seasoning to taste.

Great for salads with fresh fruit in them topped with some goat cheese!!!!

Chef Notes: The reason I use rice wine vinegar is because it has a really low acidity point. Also you want to use a light oil so the lavender really shows through.