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
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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.
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