ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Main Dish & Side Dish Recipes»
  • Salad Recipes

Infused Salt Blends Can Enhance Salad Recipes

Updated on January 3, 2015

Wall of Salt From The Meadow

The Meadow, Portland OR.  Photo taken by prolific Yelp contributor Joanna M.
The Meadow, Portland OR. Photo taken by prolific Yelp contributor Joanna M. | Source

Introduction To The Meadow and The Blended Artisan Salts They Sell

Infused salt blends are generally a mixture of sea salt, mixed with different kinds of spices and herbs, which helps create very unique flavors. These unique flavors are a great addition to ordinary salads, fish recipes, and meat dishes. Specially flavored infused salts are best use as a topping. They were created by cooks, who wanted to add extra toppings to a side dish, for an eceletic pop of flavor. I have just started using some of these different infused salts.

There are many different and unique blended salts, making their way through the trendy and fickle Foodie scene, and into specialty retail food stores. They are known as Artisan Salts, and there is one such store in Portland, Oregon. The unique and eclectic store is called, The Meadow. I first heard about this store from the Travel Channel on DirectTV™. Even though they primarily sell salt by the weight, in gift baskets, and containers—the store also trades in speciality chocolates and bitters.

Prepare A Salad On A Salt Block, courtesy of The Meadow

The World History of Salt

Salt has an amazing history behind it. In fact, salt is mentioned over thirty times in the King James Bible. Salt has always play an important role in many major religions. In Judaism salt represents purity and sacrifice. Jews dip their bread into salt as a way of honoring these past sacrifices. In the country of China, there is a document dated some 4,700 years ago that has 40 different salts listed in writing. It is the oldest known record of salt. Wars have been fought over salt, between rivaling nomadic clans, competing cities, and even countries. At times in the history of salt, in Arab lands it was used as trade and money. There have been times in salt's lucrative history, which salt was worth the same dollar amount as gold. There are even ancient "salt" roads that some scholars now believe were first created, when animal groups made migrations to salt enriched lands for nourishment and water, where ancient seas once existed.

Get started using many of the unique salt blends making their way into the grocery stores, and the speciality market scene. A great way to try these new salts is by sampling them on a salad. In the spirit of Portland OR, I chose to include two great octopus salad recipes below. Have fun eating your way to a new trend, and being apart of the fun foodie scene. Please leave your reviews and comments about the salads. I would love to read about your own personal experiences, trying out some new infused salt blends.

Grilled Baby Octopus With Spring Salad Video


8 pounds cleaned fresh or defrosted frozen octopus

2 pinches of Infused Black Truffle Salt

10 to 12 whole black peppercorns

8 ounces small capers, rinsed if in salt; drained if bottled

4 ounces finely diced celery

4 ounces finely diced red onion

1 cup extra virgin olive oil

½ cup fresh lemon juice

Garnishes To Add (add to your own taste level and liking.)

Finely chopped flat-leaf parsley and basil. Fresh ground black pepper and cherry tomatoes. Mix in pitted kalamata oil-cured olives, for a mediterranean flare.

As a salad seafood supplement for something other than shrimp.

4 stars from 1 rating of Fresh Octopus

Simple Instructions

  1. Bring a large pot of water with about 1 tablespoon of salt and the peppercorns to a gentle boil. Add octopus. [Many chefs recommend adding a cork to the cooking water to tenderize the octopus.] Gently cook until tender when pierced with the tip of a knife, 45 to 60 minutes. Drain, cool in cold water and then remove and blot dry. Cut into ½-inch pieces.
  2. In a large bowl, combine octopus, capers, celery, onion, olive oil and lemon juice. Add all the Garnishments you desire, then season to taste with salt and pepper and toss again.
  3. To serve individually, place on top of iceberg lettuce leaves. Using a spatula transfer lettuce and mixture to the center of each salad plate. For a gourmet look, garnish with three basil leaves, a cherry tomato or tomato rose on the side, and a black olive top center. Sprinkle rose berry pepper across for color, and drizzle olive oil over mixture just before serving.

Cook Time

Prep time: 45 min
Cook time: 5 min
Ready in: 50 min
Yields: Serves 4 people


Submit a Comment

  • tksensei profile image

    tksensei 8 years ago

    Just about anything with octopus is good!

  • lxxy profile image

    lxxy 8 years ago from Beneath, Between, Beyond

    Hmm...I like fried calamari.

    Actually, virtually anything fried is delightful.