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This refreshing salad improves in flavor if allowed to rest for a while before it's served.
This refreshing salad is a favorite at Pane e Vino where it has been served for years.
Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad.
Despite its exotic name, this simple crab salad was invented in Mobile, Alabama, in 1947.
In Sicily, this salad is traditionally prepared with wild chicory, a slightly peppery, tender-leafed green.
With cool, crunchy cabbage and a zesty Asian dressing, this is not your ordinary chicken salad.
Sugar-sweet green radicchio zuccherino is found only in Istria and northeastern Italy; a good substitute is mâche (lamb's lettuce).
From noted chef and restaurateur Reed Hearon comes this elegant salad with a lemony flair.
Eggplant is an extremely popular vegetable in Sicily used in scores of ways as in this salad.
Author Lucretia Bingham, who grew up in the Bahamas, says that a simple cilantro-spiked fruit dessert her mother used to make at home inspired this recipe.
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.
A Moroccan staple, this tangy salad has just a bit of heat from the chiles.
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.