Traditionally made with local olives, oil-cured tuna, and anchovies, this protein-rich salad from Provence has become a staple of brasseries all over France.
Salt-cured herring becomes a lavish centerpiece when layered with apples and a sour cream—mayonnaise dressing in this beautiful composed salad.
Smoked herring, boiled potatoes and beets, and mustard make a refreshing salad to serve on dark rye as part of a Danish-style smørrebrød platter with crisp gherkins.
This recipe, calling for fresh, steamed tuna in place of canned, comes from Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg, Eric Bromberg, and Melissa Clark (Clarkson Potter, 2010).
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.
We love this creamy salad on a toasted bagel half, topped with tomato and onion slices.
A simple, cold spaghetti dish ennobled by Sevruga caviar.
This salad depends for its flavor and texture on fresh (not frozen) squid and dried (not canned) chickpeas. Other bitter greens, like curly endive or radicchio, may be substituted for wild chicory.
Much prized in Italy and France, and especially in Piedmont and Nice, cardoons are in season from about October through February.
Wake up your taste buds with this spicy, crunchy salad topped with crispy, golden calamari.
Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad.
Eggplant is an extremely popular vegetable in Sicily used in scores of ways as in this salad.
Red mullet is shown to great advantage in this warm salad of diverse ingredients.
A former chef at the Glacier Bay Country Inn in Gustavus, Alaska, created this salad to use up leftover halibut, but it can be made with salmon as well.
This traditional version of Nice's classic salad follows all the rules: no lettuce, no cooked vegetables, no vinegar, and no fresh fish.
The balance of salt cod, potatoes, onions, and fresh parsley makes this salad delightful.
Fragrant Thai basil salad harmonizes with tender marinated grilled squid in this refreshing creation from Chef Peter Hoffman, chef and owner of Savoy restaurant in New York City.
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