Salade Rachèle

Preparation info
    • Difficulty


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By Claudia Roden

Published 1986

  • About

This salad was the speciality of a cook called Rachèle who helped to prepare many of the parties for our community in Cairo. In Egypt we used English pickles to make it. It is extremely simple, and always a great favourite because of its strong taste. It can also be served as an hors d’œuvre.

I have given amounts for rather a large quantity, enough for a party, or as a stock supply to be prepared and stored for future occasions. It keeps for many weeks in a