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Fennel, Celery, and Cauliflower Salad

Ingredients

Preparation

  1. The vegetables may be served raw, but when boiled they make a very pleasant salad. The fennel gives it a faint anise flavor. Wash equal amounts of the vegetables and cut them into pieces and florets. Boil in salted water until only just soft. Dress with plenty of olive oil, lemon juice, and a little salt and pepper. The fennel has enough perfume of its own, but a little chopped fresh mint is an agreeable addition.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsSaladSalad DressingMiddle EasternFennelRoot VegetableVegetableCeleryCauliflowerLemonCitrusFruitMintHerbs & SpicesSideDinnerVeganVegetarianNut FreeDairy FreeGluten FreeEasyCookbooks
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