Lentil salad with fennel, onions, and lots of herbs (Fakes salata me maratho, myrodika kai kremmydia) from Ikaria: Lessons on Food, Life, and Longevity from the Island Where People Forget to Die (page 71) by Diane Kochilas

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

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 dill for fennel fronds, and celery leaves for Chinese celery leaves.

  • Nancith on September 09, 2018

    I enjoyed this dish quite a bit, although my husband rated it as ok (no meat in it, you know!) Recipe calls for a large raw red onion, but raw onions in large quantities are not something we enjoy, so I cooked the onions in some olive oil till translucent & soft. For me, adding some feta cheese would up the taste quotient, & it could maybe have used a bit more red wine vinegar as well. Could be a nice dish for a picnic/potluck.

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