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We based this recipe on one given to us by Los Angeles home cook Ruth Honnegar. Ask your fishmonger for baby octopus; it's often sold cleaned and frozen in 1- to 2-pound packages.
This salad is Gérard Chave's improvisation on a dish he learned from Alain Chapel; it was originally made with sheep's feet.
Much prized in Italy and France, and especially in Piedmont and Nice, cardoons are in season from about October through February.
This salad is tangy and fresh, with just the right amount of heat.
With cool, crunchy cabbage and a zesty Asian dressing, this is not your ordinary chicken salad.
Versions of this raw beef salad can be found throughout Southeast Asia, but the addition of prahok (fermented fish) makes this one distinctly Cambodian.