The Olive and the Caper: Adventures in Greek Cooking
Carrot Salad with Fresh Fennel, Dried Figs, and Preserved Lemon
Page 199
Cuisine: Greek | Course Type: Salads
View photos (1)Tags: fennel fig challenge preserved lemon
Recipe Reviews
I found this an odd combination, shredded carrots with sliced fennel, dried figs, and preserved lemons, simply dressed with lemon juice and olive oil. I really liked the odd combination; DH was lukewarm about it.
- I made about a half recipe, which will serve four. The whole recipe should serve 6.
- I used store-bought preserved lemons since I had them to use up. I cut my slices into quarters (and took out the seeds) and laid them around the edge for serving.
Queezle_Sister from Salt Lake City, UT
Shredded carrots, thinly sliced fennel, and dry figs make up the bulk of this salad. It is dressed simply - with just lemon juice - and is to be accompanied with slices of preserved lemon.
I prepared the preserved lemon as instructed in this book. They were not as nasty as the ones I've purchased, but still not great.
I really liked the fig-carrot combination. But probably this won't be prepared again.
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