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    • 1. Where does Celtic Sea Salt® come from?

      Each of our salts comes from a unique place!  Here is a list of our Celtic Sea Salt® salts and their source.

      Light Grey Celtic, Fine Ground Celtic, Flower of the Ocean:   FRANCE

      Celtic Pink Sea Salt, Fossil River:  SPAIN

      Gourmet Kosher: GUATEMALA

      Celtic Kosher Coarse and Fine:  COLIMA MEXICO

      Makai Pure:  HAWAII USA

      Rare Body Bath Coarse and Fine:  VARIOUS

      2. How is it harvested?

      Here is a list of our salts and their respective harvesting methods:

      Light Grey Celtic-  Hand harvested using method invented by the Celts who settled this region of France.  Seawater at high tide is trapped in estuaries until it evaporates to a brine, in which it is guided by the salt farmer through a series of clay-lined beds until by the end it is crystallizing.  The farmer uses wooden rakes to pull the sunken crystals imparted with the grey color from the bed of the harvesting ponds.  With little more done than natural draining, the yield is a moist, natural crystal salt with the brine, or “bitterns” still intact.

      Fine Ground Celtic-  This salt comes from the Light Grey Celtic, just low-temperature dried and crushed for convenience. Great for baking and as a transition salt (looks the closest to regular salt)

      Gourmet Kosher-  Hand harvested by salt farmers from lined beds where seawater is piped in and allowed to evaporate. As the crystals form they are kept in motion, yielding a beautiful, tiny, delicate crystal.
      Makai Pure- Greenhouse harvested salt.  The seawater is taken from deep ocean currents where there is higher salinity, which yields a high-mineral salt with beautiful natural chunks and flakes.

      Kosher Celtic-  Naturally harvested from salt ponds where the seawater is naturally filtered up through the ground.  This is the most moist salt we have.  Also for its price the highest minerals.  Even the fine ground variety is very moist, full of the mineral-rich brine.

      Flower of the Ocean-  This is the “cream of the crop” of salts.  By skimming the crystals off of the surface of the brine, only the most delicate crystals are caught before they sink to become the Light Grey Celtic salt.  Flower of the Ocean is a culinary treasure, known as a “finishing salt” or an “expediting salt” to be pinched on food right before serving.  No need for a grinder with this salt, as the crystals are easily crushed between the fingers.

      3. Is there Iodine?

      Unrefined salts like ours have no more than trace amounts of Iodine, not enough to satisfy your daily recommended amount.  Try our Gourmet Seaweed Seasoning for a great tasting seasoning that includes natural Iodine!  Here are more of our Iodine options Selina Naturally Iodine.

      4. What is your best salt?

      The best salts that we have are the ones with the natural crystals and beneficial brine.  The salts we have with these attributes are as follows (in order of price low-high):

      Gourmet Kosher

      Light Grey Celtic

      Kosher Celtic

      Makai Pure

      Flower of the Ocean

      5. How do you ensure it is just salt?

      We strive to ensure that the salt you get from us is just salt as Mother Nature intended.  Our producers test at the source and we do annual 3rd party testing.  We test for pollutants like mercury, lead, and aluminum.  We also test for radiation, petroleum, and micro-plastics.

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      • A Foundation of Integrity: Over Forty Years of Exceptional Sea Salt

      Since our founding in 1976, Celtic Sea Salt has grown into a worldwide brand, recommended for both unique taste and unique health benefits. Our roots remain at the center of our growth. While many claim to be the original, we have had over forty years to perfect our craft, and the resulting products embody our dedication. More Information…

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Celtic Organic Rosemary Sea Salted Meatloaf Sandwich



INGREDIENTS FOR SANDWICHES:

  • 1 loaf of French bread (or large Baguette bread), cut into eight 1-inch thick slices of a slight angle
  • 16 slices of thin Mozzarella cheese
  • 8 (1-inch thick) slices of baked meatloaf (instructions below)
  • 1 cup Creamy Rosemary Horseradish Sauce (instructions below)
  • 36-48 pieces of various lettuces and green pieces (such as spinach, arugula, fennel tops, leafy lettuce) of your choice
  • 4-6 large red radishes cleaned and sliced thin
  • 2 large cloves garlic
  • 5 tablespoons unsalted sweet butter, at room temperature and divided as 4 tablespoons (1 tablespoon per sandwich) and 1 tablespoon to grease loaf pan for meatloaf
  • 4 teaspoons of Organic Rosemary Seasoned Celtic Sea Salt® Blend, divided uses stated within recipe sections below

INGREDIENTS FOR MEATLOAF:

  • 1 medium sized fresh tomato, finely diced
  • 12 ounces ground lean beef (92% lean / 8% fat)
  • 4 ounces ground pork
  • 1/2 cup rolled oats
  • 3 large eggs
  • 1 medium sized onion, finely chopped
  • 2 teaspoons garlic, minced
  • 2 tablespoons whole grain Dijon mustard
  • 1 teaspoon ground paprika
  • 1/2 cup shredded mozzarella cheese
  • 2 teaspoons Worcestershire sauce
  • 1/3 cup fresh parsley, chopped
  • 3/4 cup tomato paste, divided uses as 1/4 cup in meatloaf and 1/2 cup in tomato sauce glaze
  • 1/4 cup ketchup
  • 4-6 tablespoons of hot water
  • 1 ⁄2 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons Organic Rosemary Seasoned Celtic Sea Salt® Blend, divided

INGREDIENTS FOR ROSEMARY HORSERADISH SAUCE:

  • 2 heaping tablespoons prepared horseradish (plainnot the already mixed kind (in the jar))
  • 1 cup sour cream
  • 1/2 tablespoon freshly ground black pepper
  • 1 teaspoon Organic Rosemary Seasoned Celtic Sea Salt® Blend

STEPS:

Preheat oven to 375°F. Grease a loaf pan (8 1/2 x 4 1/2- inch) with 1 of the tablespoons of the butter. Drain the diced tomato of excess liquid in a strainer while preparing the meatloaf mixture.

Add ground beef, ground pork, rolled oats, eggs, chopped onion, minced garlic, mustard, paprika, Worcestershire sauce, parsley, 1/4 cup of the tomato paste, black pepper and 1 teaspoon of salt blend in a medium sized bowl and mix together by hand or fork until evenly blended. Add in the shredded mozzarella cheese and the drained diced tomato and mix again by hand until evenly distributed into the meat mixture.

Place mixture into the greased loaf pan, lightly pressing down and smooth the top with a rubber spatula or the back of a spoon.

Place in the heated oven and cook for 35 minutes or until meat begins to pull away from the inside edge of the loaf pan. Remove from the oven and test for doneness with a meat thermometer by inserting it in the center of the loaf; if it reads at least 155°F, go ahead and take it out of the oven.

While the meatloaf is baking, prepare the Tomato Sauce Glaze by mixing together the 1/2 cup measure of the tomato paste with the ketchup and enough hot water to thin mixture out to a sauce consistency. *You don’t want it too soupy but it should not be too thick. It should be spreadable. The amount of water will vary because of the thickness of the tomato paste and ketchup you use, so use your own judgement. Stir in the remaining 1/2 teaspoon salt blend.

After draining away any excess fat found in the bottom of the meatloaf pan, pour the prepared Tomato Sauce Glaze over the entire top surface of the meatloaf and return it to the heated oven for approximately 10 minutes longer to heat the sauce through. Remove the loaf pan from the oven and allow the baked and glazed meatloaf to rest for about 10 minutes. Lift out of the loaf pan and slice as needed for these 4 sandwiches. Save any leftover meatloaf for another sandwich or meal. Store any leftovers in the refrigerator in a container with a tight fitting lid. While the meatloaf bakes, prepare the remaining components of the sandwiches.

DIRECTIONS FOR THE CREAMY
ROSEMARY HORSERADISH SAUCE:

Place the horseradish, sour cream, pepper and salt blend in a small bowl and whisk until smooth. Set aside until ready to build the sandwiches.

STEPS FOR BUILDING THE SALT BLEND
INFUSED MEATLOAF SANDWICHES:

Lightly toast the eight slices of bread without browning deeply in a toaster oven or toaster.

Remove from the toaster oven or toaster and rub each side of the slices of the bread lightly with the raw garlic cloves.

Mix the remaining 4 tablespoons of the softened butter with the remaining 1 teaspoon of the salt blend with the tines of a dinner fork until evenly distributed throughout and then spread the butter mixture across one side of all 8 slices of lightly toasted bread. Cover 4 slices of the bread with 4 overlapping slices of the mozzarella cheese. Place them buttered side down on a preheated flat griddle surface (medium heat) and top with 2 slices of the still warm baked meatloaf, slightly overlapping if needed (depending on the size of the loaf of bread used). This should take no more than 4-5 minutes on a preheated griddle surface.

Place the other four slices of the lightly toasted slices of bread buttered side down on griddle and heat and toast until golden and the cheese begins to melt. Watch these closely to avoid over toasting. You want the bread crisp, but not hard to bite into. Once the bread is toasted to a nice golden hue, remove the meatloaf layered side of the sandwiches to a serving plate. Spread about 1/2 tablespoon full of the Creamy Rosemary Horseradish Sauce on the plain slices of bread (buttered on bottom side)

Dot the tops of the meatloaf layer with a portion of the sliced radishes.


Spoon a heaping tablespoon or more (depended upon your likings of the Creamy Rosemary Horseradish Sauce atop the sliced radish layer.

Pile on a portion of the lettuces (spinach, arugula, fennel tops, leafy lettuce, etc.)

Place the lid of the sandwich it down on top of the meatloaf side.

Garnish with extra lettuce pieces and radishes and a small pinch of the remaining salt blend. Serve and enjoy the adventure!


Makes 4 sandwiches.



Categories: Dinner

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Celtic Organic Rosemary Sea Salted Meatloaf Sandwich



INGREDIENTS FOR SANDWICHES:

  • 1 loaf of French bread (or large Baguette bread), cut into eight 1-inch thick slices of a slight angle
  • 16 slices of thin Mozzarella cheese
  • 8 (1-inch thick) slices of baked meatloaf (instructions below)
  • 1 cup Creamy Rosemary Horseradish Sauce (instructions below)
  • 36-48 pieces of various lettuces and green pieces (such as spinach, arugula, fennel tops, leafy lettuce) of your choice
  • 4-6 large red radishes cleaned and sliced thin
  • 2 large cloves garlic
  • 5 tablespoons unsalted sweet butter, at room temperature and divided as 4 tablespoons (1 tablespoon per sandwich) and 1 tablespoon to grease loaf pan for meatloaf
  • 4 teaspoons of Organic Rosemary Seasoned Celtic Sea Salt® Blend, divided uses stated within recipe sections below

INGREDIENTS FOR MEATLOAF:

  • 1 medium sized fresh tomato, finely diced
  • 12 ounces ground lean beef (92% lean / 8% fat)
  • 4 ounces ground pork
  • 1/2 cup rolled oats
  • 3 large eggs
  • 1 medium sized onion, finely chopped
  • 2 teaspoons garlic, minced
  • 2 tablespoons whole grain Dijon mustard
  • 1 teaspoon ground paprika
  • 1/2 cup shredded mozzarella cheese
  • 2 teaspoons Worcestershire sauce
  • 1/3 cup fresh parsley, chopped
  • 3/4 cup tomato paste, divided uses as 1/4 cup in meatloaf and 1/2 cup in tomato sauce glaze
  • 1/4 cup ketchup
  • 4-6 tablespoons of hot water
  • 1 ⁄2 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons Organic Rosemary Seasoned Celtic Sea Salt® Blend, divided

INGREDIENTS FOR ROSEMARY HORSERADISH SAUCE:

  • 2 heaping tablespoons prepared horseradish (plainnot the already mixed kind (in the jar))
  • 1 cup sour cream
  • 1/2 tablespoon freshly ground black pepper
  • 1 teaspoon Organic Rosemary Seasoned Celtic Sea Salt® Blend

STEPS:

Preheat oven to 375°F. Grease a loaf pan (8 1/2 x 4 1/2- inch) with 1 of the tablespoons of the butter. Drain the diced tomato of excess liquid in a strainer while preparing the meatloaf mixture.

Add ground beef, ground pork, rolled oats, eggs, chopped onion, minced garlic, mustard, paprika, Worcestershire sauce, parsley, 1/4 cup of the tomato paste, black pepper and 1 teaspoon of salt blend in a medium sized bowl and mix together by hand or fork until evenly blended. Add in the shredded mozzarella cheese and the drained diced tomato and mix again by hand until evenly distributed into the meat mixture.

Place mixture into the greased loaf pan, lightly pressing down and smooth the top with a rubber spatula or the back of a spoon.

Place in the heated oven and cook for 35 minutes or until meat begins to pull away from the inside edge of the loaf pan. Remove from the oven and test for doneness with a meat thermometer by inserting it in the center of the loaf; if it reads at least 155°F, go ahead and take it out of the oven.

While the meatloaf is baking, prepare the Tomato Sauce Glaze by mixing together the 1/2 cup measure of the tomato paste with the ketchup and enough hot water to thin mixture out to a sauce consistency. *You don’t want it too soupy but it should not be too thick. It should be spreadable. The amount of water will vary because of the thickness of the tomato paste and ketchup you use, so use your own judgement. Stir in the remaining 1/2 teaspoon salt blend.

After draining away any excess fat found in the bottom of the meatloaf pan, pour the prepared Tomato Sauce Glaze over the entire top surface of the meatloaf and return it to the heated oven for approximately 10 minutes longer to heat the sauce through. Remove the loaf pan from the oven and allow the baked and glazed meatloaf to rest for about 10 minutes. Lift out of the loaf pan and slice as needed for these 4 sandwiches. Save any leftover meatloaf for another sandwich or meal. Store any leftovers in the refrigerator in a container with a tight fitting lid. While the meatloaf bakes, prepare the remaining components of the sandwiches.

DIRECTIONS FOR THE CREAMY
ROSEMARY HORSERADISH SAUCE:

Place the horseradish, sour cream, pepper and salt blend in a small bowl and whisk until smooth. Set aside until ready to build the sandwiches.

STEPS FOR BUILDING THE SALT BLEND
INFUSED MEATLOAF SANDWICHES:

Lightly toast the eight slices of bread without browning deeply in a toaster oven or toaster.

Remove from the toaster oven or toaster and rub each side of the slices of the bread lightly with the raw garlic cloves.

Mix the remaining 4 tablespoons of the softened butter with the remaining 1 teaspoon of the salt blend with the tines of a dinner fork until evenly distributed throughout and then spread the butter mixture across one side of all 8 slices of lightly toasted bread. Cover 4 slices of the bread with 4 overlapping slices of the mozzarella cheese. Place them buttered side down on a preheated flat griddle surface (medium heat) and top with 2 slices of the still warm baked meatloaf, slightly overlapping if needed (depending on the size of the loaf of bread used). This should take no more than 4-5 minutes on a preheated griddle surface.

Place the other four slices of the lightly toasted slices of bread buttered side down on griddle and heat and toast until golden and the cheese begins to melt. Watch these closely to avoid over toasting. You want the bread crisp, but not hard to bite into. Once the bread is toasted to a nice golden hue, remove the meatloaf layered side of the sandwiches to a serving plate. Spread about 1/2 tablespoon full of the Creamy Rosemary Horseradish Sauce on the plain slices of bread (buttered on bottom side)

Dot the tops of the meatloaf layer with a portion of the sliced radishes.


Spoon a heaping tablespoon or more (depended upon your likings of the Creamy Rosemary Horseradish Sauce atop the sliced radish layer.

Pile on a portion of the lettuces (spinach, arugula, fennel tops, leafy lettuce, etc.)

Place the lid of the sandwich it down on top of the meatloaf side.

Garnish with extra lettuce pieces and radishes and a small pinch of the remaining salt blend. Serve and enjoy the adventure!


Makes 4 sandwiches.


Categories: Dinner

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