According to the late Marcella Hazan, “Nothing is so necessary to the production of taste as salt.” In a promotional ad entitled, 6 Times Marcella Hazan Was Right About Cooking by Leah Bhabha, Marcella remained unfazed by public pressure, “criticizing dishes with a lack of the essential seasoning. She also praised the ‘magnetic power’ of salt to intensify foods’ color and draw out excess liquid.”
Fortunately, many Americans recognize this fact and have curtailed their intake of factory-processed foods. Nevertheless, many people take the warning to heart and often serve under-seasoned fresh vegetables and meats. Many fine restaurants have adopted the same “salt-free” philosophy and one is often served elegant dishes that are dreadfully under-seasoned.
While everyone’s tolerance for sodium is different, it is probably better to be served under-seasoned food than food that it is be served food that is too salty. This is certainly true, particularly if you have an interesting variety of sea salts or finishing salts to season your food at the table.
Using colorful sea salt crystals as finishing salts can season the your food to your specifications. Found below is an image of Gourmet Living’s Mediterranean Sea Salt trio: