SALT UNCENSORED | 1, 2, 3, 4

SLOW-ROASTED PORK TACOS This simple recipe was inspired by the traditional kalua pork of Hawaii, for which a whole pig is rubbed thoroughly with salt and baked in an underground pit. In this dish, the salt combines with the slow cooking to make the pork incredibly tender and flavorful. Don't use a leaner cut of pork, such as pork loin or tenderloin, or the meat will be dry. These tacos are also terrific with a mango or other fruit salsa. 3 1/2 pounds Boston Butt pork roast 3 tablespoons kosher salt 20 (6-inch) corn tortillas 1/4 cup minced fresh cilantro 10 lime wedges Preheat oven to 275°F.

Trim fat from roast; rub surface of roast with salt. Place meat in a large Dutch oven; cover and place in oven. Cook for 3 hours or until pork falls apart when pressed with the back of a fork. Remove from oven; let stand, covered, 15 minutes. Remove meat from bones, and shred with 2 forks. Set aside.

Warm tortillas according to package directions. Fill each tortilla with about 1 1/2 ounces pork; serve with cilantro and lime wedges.

10 servings (serving size: 2 tacos).

Calories 333 (40% from fat); Fat 14.9g; Protein 25.9g; Carb 23.4g; Fiber 2.7g; Chol 88mg; Iron 2.2mg; Sodium 486mg; Calcium 97mg.

SUMMER JEWEL SALAD

The pleasure of this dish comes from the salt's crunchy texture against the juicy cherry tomatoes. This recipe showcases the distinctive taste of sea salt, but kosher salt will work, too. Add the salt just before serving.

4 cups cherry tomatoes, halved
2 tablespoons chopped fresh chives
1 tablespoon extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
1 teaspoon sea salt

Combine the first 4 ingredients; toss gently. Divide evenly among 4 plates; sprinkle with salt. Serve at room temperature.

7 servings (serving size: 1/2 cup).

Calories 36 (55% from fat); Fat 2.2g; Protein 0.8g; Carb 4.1g; Fiber 1g; Chol 0mg; Iron 0.4mg; Sodium 271mg; Calcium 5mg.

ROASTED SHRIMP WITH HONEY-PEPPER VINAIGRETTE Shrimp roasted on a bed of hot rock salt are succulent, tender, fragrant, and not at all salty. The salt helps transfer heat efficiently and evenly rather than flavor the shrimp, though it does seem to accent their naturally briny character. 3 tablespoons sherry vinegar 2 tablespoons honey 1 tablespoon minced shallots 1 tablespoon extra-virgin olive oil 1 teaspoon freshly ground black pepper 1/2 teaspoon kosher salt 2 garlic cloves, minced 3 pounds rock salt 12 unpeeled jumbo shrimp (about 3/4 pound) Preheat oven to 400°F. Combine the first 7 ingredients in a bowl; stir well with a whisk.

Place a 1-inch-thick layer of rock salt (about 3 pounds) in the bottom of a Dutch oven. Place the pan in oven at 400°F for 30 minutes or until rock salt is very hot. Arrange shrimp in a single layer over rock salt. Cover and bake at 400°F for 2 minutes. Turn shrimp over, and bake for an additional 2 minutes or until done. Serve the shrimp with vinaigrette.

4 appetizer servings (serving size: 3 shrimp and 1 1/2 tablespoons vinaigrette).

Calories 170 (25% from fat); Fat 4.8g; Protein 17.4g; Carb 11.2g; Fiber 0.1g; Chol 129mg; Iron 2.3mg; Sodium 267mg; Calcium 48mg.

THE SIMPLEST GREEN SALAD

This recipe for the most basic of all salads begins with the Italian tradition of putting salt directly on the greens, before the olive oil or anything else. You'll be surprised at how much flavor jusy 1/4 teaspoon kosher salt can impart when tossed with greens in this way.

10 cups mixed salad greens
1/4 teaspoon kosher salt
5 teaspoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1/8 teaspoon freshly ground black pepper

Place greens in a large bowl; sprinkle with salt, tossing gently. Add remaining ingredients, tossing to coat. Serve immediately.

5 servings (serving size: 2 cups).

Calories 58 (73% from fat); Fat 4.7g; Protein 1.8g; Carb 2.9g; Fiber 1.9g; Chol 0mg; Iron 1.3mg; Sodium 65mg; Calcium 41mg.

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