Fennel salad with fig vinaigrette from The Mitsitam Cafe Cookbook: Recipes from the Smithsonian National Museum of the American Indian by Richard Hetzler

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cedar-planked fire-roasted salmon

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cider vinegar for sherry vinegar.

  • MissKoo on March 09, 2023

    This was a wonderfully refreshing and interesting flavor-combination salad, made by another member of our cookbook group. None of us had had raw parsnips before -- they added another lovely crunch texture along with the carrots, fennel, and asparagus. The fig vinaigrette was just perfect with the salad ingredients. The cookbook suggests serving this salad with cedar-planked fire-roasted salmon which would be lovely in the summer. Definitely a keeper.

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