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Celery Salt Recipe
An easy to make recipe, based on one used by Restaurant De Kas in Amsterdam.
The result has more character than any shop-bought variety we have found.
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- Suitable for Vegetarians
- Suitable for Vegans
420gr/14 oz Fine Sea Salt
1 rounded teaspoon (5ml) Fennel Seeds
1 rounded teaspoon (5ml) Finely-Grated Lemon Zest
1 rounded teaspoon (5ml) Finely-Grated Orange Zest
1 level teaspoon (3ml) Roughly-Ground (or Mignonette) Pepper
100gr/3 oz Celery Leaves, very finely chopped
Put all the ingredients in a blender and mix for a few seconds - repeat for a further few seconds, then keep the mixture in a jar in a cool dark place.
Use within a month.