Eggplant is an extremely popular vegetable in Sicily used in scores of ways as in this salad.
Nobody knows for sure who Louie was, or where this dish was invented—but we think the version made at the Swan Oyster Depot in San Francisco is as good as it gets.
This tart, pungent salad is a favorite throughout Syria.
James Beard grew up in Oregon eating dungeness crab—but became fond of lobster, and offered many recipes for it. This is our adaptation of one of his best.
Versions of this raw beef salad can be found throughout Southeast Asia, but the addition of prahok (fermented fish) makes this one distinctly Cambodian.
Sautéed garlic and mushrooms combine with smoked ham to top this simple but special salad.
Several different flavors and textures come together to make one terrific dish.
Perfect ingredients are Maximin’s tools as he transforms simple food into unforgettable meals.
Blood oranges, which are available from December through April, serve as the basis for this refreshing mid-winter salad, a classic in Sicily.
New York City chef Chef Haruo Shibata wouldn't give us his secret recipe for daikon salad, so we started experimenting, and came up with our own.
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.
The recipe for this flavorful salad is based on one in First You Take a Leek by Maxine J. Saltonstall.
This salad can be adapted for just about any assortment of fresh vegetables.
This recipe comes from Mexican Family Cooking by Aída Gabilondo.
This traditional version of Nice's classic salad follows all the rules: no lettuce, no cooked vegetables, no vinegar, and no fresh fish.
Fragrant orange flower water, called zhaar in Morocco and made from the blossoms of bergamot orange trees, perfumes this delicate salad, in which sweet citrus is offset by spicy radish.
In Morocco, this salad is typically made with wild mallow leaves, but feel free to substitute greens that are easier to find.
The sweetness of the crab is a lovely counterpoint to the earthy flavors of the celery and hazelnut oil in this light salad.
The ouzo bar is to Greece what the tapas bar is to Spain—a place to gather and eat with friends—and this summer salad is a popular favorite in many ouzo bars around Athens. This recipe appeared in an article on ouzo bars by Cynthia Hacinli in our March/April 1995 issue.
Tangy, spicy, or delicate—the greens you choose will determine the flavor of this dish.