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.
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.
Salade niçoise, la salada nissarda in the Niçard dialect of the Occitan language, is a salad that originated in the French city of Nice. It is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives, anchovies, and dressed with olive oil. It has been popular worldwide since the early 20th century, and has been prepared and discussed by many famous 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."
Pasta salad is a salad dish prepared with one or more types of pasta, usually chilled, and most often tossed in a vinegar, oil, or mayonnaise-based dressing. It is typically served as an appetizer, side dish or a main course. Pasta salad is often regarded as a spring or summertime meal, but it can be served year-round.
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.
Potato salad is a dish made from boiled potatoes and a variety of other ingredients. It is generally considered a side dish, as it usually accompanies the main course. Potato salad is widely believed to have originated in Germany from where it spread widely throughout Europe and later to European colonies. American potato salad most likely originated from recipes brought to the U.S. by way of German and European settlers during the nineteenth century. American-style potato salad is served cold or at room temperature. Ingredients often include mayonnaise or a mayonnaise-like substitute, herbs, and vegetables. German-style potato salad is generally served warm and is typically made with vinegar or olive oil, herbs and bacon.
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.
Larb is a type of Lao meat salad that is regarded as the "unofficial" national dish of Laos. It is also eaten in the Isan region, an area of Thailand where the majority of the population is of the Lao ethnicity. The Hmong people, an ethnic minority group in Laos who migrated into the country in the nineteenth century, have adopted the Lao dish along with many other elements of Lao cuisine. Outside Southeast Asia, larb is served in Lao, Thai, and Hmong communities in the U.S., France, and UK. Local variants of larb also feature in the cuisines of the Tai peoples of Shan State, Burma, and Yunnan province, China.