A Caesar salad is a green salad of romaine lettuce and croutons dressed with lemon juice, olive oil, egg, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese, and black pepper.
A salad is a dish consisting of a mixture of small pieces of food, usually vegetables. However, different varieties of salad may contain virtually any type of ready-to-eat food. Salads are typically served at room temperature or chilled, with notable exceptions such as south German potato salad which is served warm.
Poke is diced raw fish served as either an appetizer or as a main course and is one of the main dishes of Native Hawaiian cuisine. Traditional forms are aku and he'e (octopus). He'e (octopus) poke is usually called by its Japanese name "Tako" Poke, except in places like the island of Ni'ihau where the Hawaiian language is spoken. Increasingly popular ahi poke is generally made with yellowfin tuna. Adaptations may feature raw salmon or various shellfish as a main ingredient served raw with the common "poke" seasonings.
Caprese salad is a simple Italian salad, made of sliced fresh mozzarella, tomatoes, and sweet basil, seasoned with salt and olive oil; it is usually arranged on a plate in restaurant practice. Like pizza Margherita, it features the colors of the Italian flag: green, white, and red. In Italy, it is usually served as an antipasto (starter), not a contorno.
Radicchio is a cultivated form of leaf chicory sometimes known as Italian chicory because it comes from Italian cuisine, and is a perennial. It is grown as a leaf vegetable and usually has white-veined red leaves. Radicchio has a bitter and spicy taste, which mellows if it is grilled or roasted.
Eruca vesicaria is a species of Eruca native to the western Mediterranean region, in Morocco, Algeria, Spain and Portugal. It is closely related to Eruca sativa, which is included in E. vesicaria by some botanists either as a subspecies E. vesicaria subsp. sativa or not distinguished at all. E. vesicaria can be distinguished from E. sativa by its persistent sepals. Both plants are referred to by the same common names as E. sativa.
Ambrosia is a variation on the traditional fruit salad. Most ambrosia recipes contain fresh or sweetened pineapple, mandarin oranges or fresh orange sections, miniature marshmallows, and coconut. Other ingredients can include maraschino cherries, bananas, strawberries, peeled grapes, or crushed pecans. Ambrosia can also include whipped cream, sour cream, cream cheese, pudding, yogurt, mayonnaise, or cottage cheese. The mixture is refrigerated for a few hours or overnight before serving. Although the name references the food of Greek gods, it is widely believed to be an American dish that originated in the late 19th century.
Olivier salad is a traditional salad dish in Russian cuisine, which is also popular in other post-Soviet countries, many European countries, Iran, Israel, Mongolia and also throughout Latin America. In different modern recipes, it is usually made with diced boiled potatoes, carrots, brined dill pickles, green peas, eggs, celeriac, onions, diced boiled chicken, tart apples, with salt, pepper, and mustard added to enhance flavor, dressed with mayonnaise. In many countries, the dish is commonly referred to as Russian salad, although this term can connote vinegret. A variation called Stolichny salad exists, and is also popular in the Russian cuisine.
Salad cream is a creamy, pale yellow condiment based on an emulsion of about 25–50 percent oil in water, emulsified by egg yolk and acidulated by spirit vinegar. It may include other ingredients such as sugar, mustard, salt, thickener, spices, flavouring and colouring. The first ready-made commercial product was introduced in the United Kingdom in 1914, where it is used as a salad dressing and a sandwich spread. Due to the higher cost of ingredients during periods of rationing in the United Kingdom a flavour similar to mayonnaise was achieved in the creation of salad cream.