Salads

4 recipes

A finished plate of small whole golden-brown pigeon with fried potatoes, a beet, onion and tomato salad, and fideo mixed with peanuts
Bolivia

Pichón de Cliza: Bolivian Young Pigeon Boiled Then Grilled Over Charcoal

Pichón de Cliza from Bolivia's Cochabamba valley: boil young pigeon tender, grill it golden over charcoal, check the center, and serve its three sides.

A salad of Ise hanpei, lettuce, cucumber and tomato, dressed with Japanese-style dressing mixed with bonito flakes
Japan

Ise and Tsu Hanpei Salad: Mie's White Half-Moon Fish Cake with Bonito Dressing (Hanpen)

A simple salad from Ise and Tsu in Mie Prefecture, Japan: a purchased ready-to-eat hanpei fish cake, cut into cubes and plated with hand-torn lettuce, cucumber matchsticks and diced tomato, then dressed with Japanese-style dressing mixed with bonito flakes. Covers how the regional half-moon hanpei differs from Kanto's airy hanpen and the grey kuro-hanpen, how to shop, and why product labels decide storage and allergen questions.

Bulgarian shopska salata with white cheese grated over it like snow
Bulgaria

Shopska Salata: Bulgarian Salad Under a Snow of White Cheese (Шопска салата)

How to make shopska salata, the Bulgarian salad of tomatoes, peeled cucumber, raw green pepper and onion finished with grated white cheese. Based on a recipe from Bulgaria's Ministry of Tourism, with notes on choosing sirene or feta, adjusting salt, and the regional differences in peppers and vinegar.

Salade niçoise on a flat platter: mesclun and ripe tomatoes with raw green vegetables, tuna, anchovies, hard-boiled eggs and black olives arranged separately, not tossed
France

Salade Niçoise: The City of Nice's Composed Summer Salad (La Salada Nissarda)

How to make salade niçoise (La Salada Nissarda) from the City of Nice's official recipe for 8: raw summer vegetables, olive-oil tuna, salted anchovies, black olives and hard-boiled eggs arranged on a garlic-rubbed platter, dressed with olive oil and pepper, and mixed at the table. Covers substitutions, fixing watery or salty results, and how the Nice version differs from the potato-and-green-bean salads served internationally.