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

Dave Beran
October 2015

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Recipe Summary

Yield:
Makes about 2 tablespoons
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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