Search inside this book

No other editions

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

(2 reviews)
View photos (1)

Tags: fennel fig challenge preserved lemon

Single Review Display

3rd May 2021


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.

(0) comment (0) useful  

Login or register to add your own review of this recipe.