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A salad is a dish consisting of mixed ingredients, frequently vegetables. They are typically served chilled or at room temperature, though some can be served warm. Condiments and salad dressings, which exist in a variety of flavors, are often used to enhance a salad.
Potato salad is a salad dish made from boiled potatoes, usually containing a dressing and a variety of other ingredients such as boiled eggs and raw vegetables.
Polish cuisine is a style of food preparation originating in and widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines. Polish cooking in other cultures is often referred to as à la polonaise.
Egg salad is a dish consisting of chopped hard-boiled or scrambled eggs, mustard, and mayonnaise, and vegetables often including other ingredients such as celery.
Coleslaw, also known as cole slaw, or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. This dish originated in the Netherlands in the 18th century. Coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.
Deviled eggs, also known as stuffed eggs, Russian eggs, curried eggs or dressed eggs, are hard-boiled eggs that have been peeled, cut in half, and filled with the yolk, mixed with other ingredients such as mayonnaise and mustard. They are generally served cold as a side dish, appetizer or a main course during gatherings or parties. The dish's origin can be seen in recipes for boiled, seasoned eggs as far back as ancient Rome, where they were traditionally served as a first course. The dish is popular in Europe, North America and Australia.
Salade niçoise is a salad that originated in the French city of Nice. It is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives and anchovies or tuna, dressed with olive oil, or in some historical versions, a vinaigrette. It has been popular worldwide since the early 20th century, and has been prepared and discussed by many chefs. Delia Smith called it "one of the best combinations of salad ingredients ever invented" and Gordon Ramsay said that "it must be the finest summer salad of all".
Chicken salad is any salad with chicken as a main ingredient. Other common ingredients include mayonnaise, hard-boiled egg, celery, onion, pepper, pickles and a variety of mustards.
Chef salad is an American salad consisting of hard-boiled eggs, one or more varieties of meat, tomatoes, cucumbers, and cheese, all placed upon a bed of tossed lettuce or other leaf vegetables. Several early recipes also include anchovies. A variety of dressings may be used with this salad.
Cheese slaw is a salad and side dish consisting of cheddar cheese, carrot, mayonnaise, and sometimes cabbage. Other cheeses such as blue and Swiss are occasionally used in its preparation, and additional vegetable ingredients are sometimes used. Its origins can be traced to Townsville in north Queensland, Australia, and to Broken Hill, New South Wales, Australia. It is a common and popular dish in Broken Hill restaurants and households. Cheese slaw is also consumed in some areas of the United States.
Crab Louie salad, also known as Crab Louis salad or the King of Salads, is a type of salad featuring crab meat. The recipe dates back to the early 1900s and originates on the West Coast of the United States.
A tuna fish sandwich, known outside the United States as a tuna salad sandwich or a tuna sandwich, is a sandwich made from canned tuna—usually made into a tuna salad by adding mayonnaise, and sometimes other ingredients such as celery or onion—as well as other common fruits and vegetables used to flavour sandwiches. It is commonly served on sliced bread.
Ham salad is a traditional Anglo-American salad. Ham salad resembles chicken salad, egg salad, and tuna salad : the primary ingredient, ham, is mixed with smaller amounts of chopped vegetables or relishes, and the whole is bound with liberal amounts of a mayonnaise, salad cream, or other similar style of salad dressing, such as Miracle Whip.
Bermudian cuisine reflects a rich and diverse history and heritage blending British and Portuguese cuisine with preparations of local seafood species, particularly wahoo and rockfish. Traditional dishes include codfish and potatoes served either with an add on of hard boiled egg and butter or olive oil sauce with a banana or in the Portuguese style with tomato-onion sauce, peas and rice. Hoppin' John, pawpaw casserole and fish chowder are also specialties of Bermuda. As most ingredients used in Bermuda's cuisine are imported, local dishes are offered with a global blend, with fish as the major ingredient, in any food eaten at any time.
Seven-layer salad is an American dish that includes a colorful combination of seven layers of ingredients: iceberg lettuce, tomatoes, cucumbers, onions, sweet peas, hard-boiled eggs, sharp cheddar cheese, and bacon pieces. The salad is topped with a mayonnaise-based dressing and sometimes sour cream is added. It is often served in a glass bowl or large pan so the layers can be observed. The dish is often associated with potlucks, picnics, and barbecues, where a large gathering of people takes place and many people need to be fed. There are many variants of the seven-layer salad and it can be made with additional layers, making it an eight-layer salad instead.
Broccoli slaw is a salad that is a variation of traditional coleslaw, prepared using shredded raw broccoli stalks substituted for cabbage. It may also contain mayonnaise, carrots, vinegar or lemon juice, sugar, salt and pepper. It is commonly served at potlucks or "covered dish" parties. It is also called broccoli cole slaw or broccoli slaw salad.
Olivier salad is a traditional salad dish originating in the Russian Empire, created by French and Belgian chef Lucien Olivier.
References
- 1 2 3 Fussell, Betty; Kennedy, Mary Frances (2005). Masters of American Cookery: M.F.K. Fisher, James Andrew Beard, Raymond Craig Claiborne, Julia McWilliams Child. University of Nebraska Press. pp. 125, 155.
- 1 2 "Boiled Dressing". Cookinfo.com. February 25, 2004. Retrieved May 31, 2021.
- ↑ Randal W. Oulton. "Biography of Richard C. Hellmann". Cooksinfo.com. Retrieved May 31, 2021.
- ↑ Smedley, Emma (1924). Institution Recipes: Standardized in Large Quantities for use in Cafeterias, Schools, Colleges, Hospitals and Other Institutions (Fourth ed.). Media, Pennsylvania: Emma Smedley Publisher. pp. 200–201.
- ↑ Elder, Lillian S. The Young Woman's Journal. Vol. 32. Salt Lake City: Young Ladies' Mutual Improvement Association. p. 300.
- 1 2 "U.S. Expert Suggests Ideal Christmas Dinner; Miss Caroline L. Hunt, of Bureau of Home Economics of Department of Agriculture, Also Gives Reason Why She Has Selected Items on Her Menu". New York Times . December 19, 1915. Retrieved May 31, 2021.
- ↑ Meyers, Cynthia B. (2013). A Word from Our Sponsor: Admen, Advertising, and the Golden Age of Radio. Fordham University Press. ISBN 9780823253760.
- ↑ Dao, Dan Q. (May 19, 2017). "Who Was Jue-Let, the Unknown Chinese Chef Who Raised James Beard?: The family private chef and Beard's surrogate father was a fiery, influential personality in the kitchen. So why do we know so little about him?". Saveur . Retrieved June 1, 2021.