Orange, cabbage, and olive salad from Mediterranean Vegetarian Feasts (page 94) by Aglaia Kremezi

  • apple cider vinegar
  • baby leeks
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    A variation on "Orange, olive, and baby leek salad with verjus-tarragon dressing" on P94. This recipe is part of the "Winter Festive Lunch or Dinner menu" on P21. Can substitute crushed red pepper flakes for Maras pepper flakes; mint leaves for tarragon; thick skinned sweet lemons for oranges; a mix of red and green cabbage for green cabbage; and fresh lemon juice with white wine for verjuice.

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

Accompaniments: Flat bread with dried figs, Roquefort cheese, and rosemary (Lagana)

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

    A variation on "Orange, olive, and baby leek salad with verjus-tarragon dressing" on P94. This recipe is part of the "Winter Festive Lunch or Dinner menu" on P21. Can substitute crushed red pepper flakes for Maras pepper flakes; mint leaves for tarragon; thick skinned sweet lemons for oranges; a mix of red and green cabbage for green cabbage; and fresh lemon juice with white wine for verjuice.

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