Was just watching Kevin Dundon's Irish cooking show and he mentioned making fennel pollen salt with lemon zest, but never described how to make it; it's not on the show's website, either. Googling didn't come up with anything but recipes to use fennel pollen salt, not make it. So do any of you accomplished cooks know how I might do this, as I have a nice stand of wild fennel in the back yard I'd love to make use of. Thanks!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)