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Turkish Fennel Salad

Makes 8 servings

 

No Turkish meal would be complete without a raw vegetable salad lightly dressed with olive oil and lemon juice. This version uses a flavorful mixture of fresh fennel, cucumber, and radishes. For a less crunchy salad, prepare the dish, cover, and marinate at room temperature for one to two hours.

 

For the salad
1 large fennel bulb, trimmed
   and thinly sliced, fronds reserved
1/2 seedless cucumber, halved and thinly sliced
1 bunch radishes, trimmed and thinly sliced
Black olives, for garnish (optional)

For the dressing
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
Salt and freshly ground black pepper to taste

 

1. In a large serving bowl, combine the fennel, cucumber, and radishes.

2. To make the dressing, whisk together the oil and lemon juice in a small bowl. Season with salt and pepper.

3. Pour the dressing over the salad and toss to mix and coat. Serve the salad garnished with the reserved fennel fronds and olives, if desired.

Per serving: 56 calories, 0 protein, 5g fat, 3g carbohydrates, 0 cholesterol, 86mg sodium, 0 fiber.

Buy the Book!

 

Vegetarian Times Cooks Mediterranean:
More Than 250 Recipes for Pizzas, Pastas,
Grains, Beans, Salads, and More

By The Editors of Vegetarian Times
William Morrow, January 2000
Hardcover, $25.00
ISBN: 0-688-16209-6
Recipe reprinted by permission.

 

Vegetarian Times Cooks Mediterranean

Recipes

 

Cookbook Profile Archive

This page created March 2000


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