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 Dave Beran is the chef-owner of Pasjoli, an elevated French bistro in Santa Monica, California. A 2014 Food & Wine Best New Chef, Beran made a name for himself at Alinea and Next in Chicago, where he also won the 2014 James Beard Award for Best Chef: Great Lakes. 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