We think salt is a big deal, and apparently, people in Spain agree. I’m just back from Barcelona, where I couldn’t help but notice salt’s presence not just to enhance flavor, but also to enhance texture and presentation. Maldon sea salt from England, in particular, was front and center in Barcelona. It was sprinkled on top of seared tuna with warm mojo. It added bite to rustic beans with onions, garlic and parsley. It even topped quenelles of rich chocolate sitting on a pool of Spanish extra-virgin olive oil. (That’s the dessert from Comerç 24 pictured above, called simply Bread, Chocolate, Oil and Salt.) Maldon salt was sold by vendors at the must-see Boqueria Market, as well as at Albert Adrià’s tapas bar, Inopia. It was everywhere, and it was fabulous.
This article appears in Mar 1-31, 2009.
