Celery salt

Celery salt

By
From
Becasse
Makes
110 g
Photographer
Steve Brown

A versatile savoury salt that is particularly good with lamb, tuna and salads.

Ingredients

Quantity Ingredient
1 bunch celery leaves
100g fleur de sel

Method

  1. Blanch the celery leaves for 30 seconds in boiling water, then refresh in iced water. Dry in an oven set to its lowest temperature for 1–2 hours. Remove from the oven and crumble them into the salt. Store in an airtight jar and refrigerate. Use within 2 weeks.
Tags:
restaurant
Becasse
Justin
North
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