A Caesar salad is a green salad of romaine lettuce and croutons dressed with lemon juice, olive oil, eggs, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan and black pepper.
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. Sauce is a French word probably from the post-classical Latin salsa, derived from the classical salsus 'salted'. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou in the 3rd century BC.
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 used to make 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.
The cuisine of California reflects the diverse culture of California and is influenced largely by European American, Hispanic American, East Asian and Oceanian influences, and Western European influences, as well as the food trends and traditions of larger American cuisine.
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.
The Cobb salad is an American garden salad typically made with chopped salad greens, tomato, bacon, chicken breast, hard-boiled eggs, avocado, chives, blue cheese and red wine vinaigrette. The ingredients are laid out on a plate in neat rows. It is served as a main course.
Leaf vegetables, also called leafy greens, pot herbs, vegetable greens, or simply greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Leaf vegetables eaten raw in a salad can be called salad greens.
A lardon, also spelled lardoon, is a small strip or cube of fatty bacon, or pork fat, used in a wide variety of cuisines to flavor savory food and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted. Lardons are not normally smoked, and they are made from pork that has been cured with salt.
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".
Salmagundi is a cold dish or salad made from different ingredients which may include meat, seafood, eggs, cooked and raw vegetables, fruits, or pickles. In English culture, the term does not refer to a single recipe but describes the grand presentation of a large plated salad of many disparate ingredients. These can be arranged in layers or geometrical designs on a plate or mixed. The ingredients are then drizzled with a dressing. The dish includes a wide range of flavours and colours and textures on a single plate. Often recipes allow the cook to add various ingredients which may be available at hand, producing many variations of the dish. Flowers from broom and sweet violet were often used.
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.
Chinese chicken salad is a salad including chopped chicken and Chinese culinary ingredients that is common in parts of the United States. Though many variations exist, common features of Chinese chicken salads include lettuce, cabbage, carrots, cucumbers, chicken, deep-fried wonton skins or rice vermicelli and nuts. A basic vinaigrette for the salad includes ingredients like vegetable oil, sesame oil, rice vinegar. Optional seasonings include dry hot mustard, sesame seeds, coriander and raw ginger or pickled ginger. In restaurants, Chinese chicken salad may be more embellished and offered as an American-style entree salad, similar to Caesar, Chef, and Cobb salads.
Olivier salad is a traditional salad dish of Russian cuisine. Its creation is generally attributed to Lucien Olivier.
Swabian cuisine is native to Swabia, a region in southwestern Germany comprising great parts of Württemberg and the Bavarian part of Swabia. Swabian cuisine has a reputation for being rustic, but rich and hearty. Fresh egg pastas, soups, and sausages are among Swabia's best-known types of dishes, and Swabian cuisine tends to require broths or sauces; dishes are rarely "dry".
Salads that are internationally known as Thai salads with a few exceptions fall into four main preparation methods. In Thai cuisine these are called yam, tam, lap and phla. A few other dishes can also be regarded as being a salad.
Gado-gado is an Indonesian salad of raw, slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempeh, and sliced lontong, served with a peanut sauce dressing.
Mala xiang guo, roughly translated into English as "spicy stir-fry hot pot", is a Chinese dish prepared by stir frying. Strongly flavored with mala, it often contains meat and vegetables, and has a salty and spicy taste. The preparation process involves placing the required ingredients in the pot, stir frying and adding seasoning. In restaurants, customers usually choose the ingredients by themselves before the chef prepares the dish.
