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Serves : Makes about 2 tablespoons

Serve alongside chef Dave Beran's decadent crème fraîche dip and salt-and-vinegar potato chips. Slideshow: More Salt Recipes

How to Make It


In a spice grinder, combine 2 teaspoons each of celery seeds and fennel seeds and 1 teaspoon piment d'Espelette; pulse until it forms a fine powder. Transfer to a small bowl and stir in 1 teaspoon kosher salt and a pinch of freshly ground pepper.

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