If one thing has defined the Ranch House restaurant from the start, it’s the generous and often innovative use of herbs. We adapted this blend from Alan Hooker’s original herb salt recipe—and in his spirit, we concocted it with a variety of fresh herbs.
- 1 Tbsp. coarse salt
- 1 Tbsp. chopped onion
- 1 clove garlic, peeled
- 2 Tbsp. fresh flat-leaf parsley
- 2 tsp. fresh basil
- 1 tsp. fresh thyme
- In the bowl of a small food processor, combine salt, onions, garlic, parsley, basil, and thyme. Pulse ingredients until smooth. Mixture may be used immediately or stored in the refrigerator for up to 1 week.