Skip to main content
Epicurious
Cookbooks

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 Ā© 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsSaladSalad DressingMiddle EasternFennelRoot VegetableVegetableCeleryCauliflowerLemonCitrusFruitMintHerbs & SpicesSideDinnerVeganVegetarianNut FreeDairy FreeGluten FreeEasyCookbooks
Read More
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
The Most-Saved Recipes in the Epicurious App This Week
Like lemony baked salmon and strawberry shortcake roll.
The Only Frittata Recipe Youā€™ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in October
Like creamy butternut squash soup and brown butter toffee chocolate chip cookies.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
23 Recipes That Deploy a Dollop of Dijon
Double-the-mustard chicken, gingery mustard BBQ sauce, cider-dijon pork with roasted apples, and more.
Our Favorite Samin Nosrat Recipes
Like sweet-spicy zucchini and joojeh kebab.
White Bean Turkey Chili
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.