Leek, beet & fennel salad with creamy mustard dressing (Insalata composta di porri, rape rosse, finocchio e salsa di senape) from Verdure: Vegetable Recipes from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project (page 45) by Christopher Boswell

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

    See page 211 for roasted beets recipe. See page 201 for aïoli recipe.

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