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.
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.
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.
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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