Ingredients Nuts + Seeds Celery Salt Be the first to rate & review! Serve alongside chef Dave Beran's decadent crème fraîche dip and salt-and-vinegar potato chips. Slideshow: More Salt Recipes By Dave Beran Dave Beran Instagram Award-winning chef Dave Beran is chef-owner of Pasjoli, an elevated French bistro. Using the bounty of produce available in Southern California, the restaurant pays homage to French cuisine. Taking inspiration from Parisian markets, Pasjoli showcases Beran's creative touch on bistro fare rooted in classic French cuisine. Food & Wine's Editorial Guidelines Updated on October 1, 2015 Print Rate It Share Share Tweet Pin Email Yield: 2 tablespoons Ingredients 2 teaspoons celery seeds 2 teaspoons fennel seeds 1 teaspoon piment d'Espelette 1 teaspoon kosher salt Pinch of freshly ground pepper Directions 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. Rate it Print