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 © 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
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Baked Cheddar and Leek Pasta
Not stuffed shells. But not not stuffed shells either.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
10-Minute Bone Broth Soup
With a gingery egg drop, lots of kale, and toast on the side.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.