Slivers of bacon create a pleasing taste and textural contrast in this classic French bistro salad.
Dressed with fresh lime juice, fish sauce, garlic, and Thai chiles, this tart salad makes the perfect accompaniment to beer-steamed crabs.
This tripe salad uses the purest of ingredients–fresh tomatoes, onions, basil and a good quality olive oil.
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.
This earthy salad can be served warm or cold.
Guérard, like other modern-day French chefs, sometimes uses prepared ingredients, including Tabasco and even ketchup, in his sauces.
According to Rao’s Cookbook, this seafood salad is “perhaps the most popular dish at Rao’s”, and one whose simplicity epitomizes the Rao’s style.
This salad is crunchy, cool, and creamy, with a refreshing bite of parsley.
The balance of salt cod, potatoes, onions, and fresh parsley makes this salad delightful.