Esqueixada
Esqueixada is a classic Catalan salad consisting primarily of fish. Tomatoes, onions, red bell peppers, and olive oil are the most regularly utilised ingredients. The cod should be first desalted and then flaked between the fingers, hence the name esqueixada, from the Portuguese verb esqueixar, which means to shred.
Before serving, this Catalan summer classic is sometimes garnished with hard-boiled eggs and black olives.
Ensalada Murciana
Ensalada Murciana is a typical salad from Murcia, Spain. It includes tomatoes, onions, tuna or fish, hard-boiled eggs, and black coquille olives. The tomatoes are sliced into smaller pieces, just like the other salad ingredients.
The salad is drizzled with olive oil and seasoned with a touch of salt after being combined. Throughout the summer, this salad is typically served chilled, however during the winter, it is typically served at room temperature. Owing to the fact that ensalada Murciana improves with time, it is advisable to make it a few hours or a full day in advance.
Huzarensalade
Huzarensalade is the Dutch interpretation of the Olivier salad. What should and should not be included in this salad is a contentious matter, although it is typically made with potatoes, tart apples, gherkins, gherkin juice, carrots, shallots, ham or cooked veal or beef, mayonnaise, peas, and seasonings.
After cooking the veggies and combining them with the remaining ingredients, the salad is normally chilled before being decorated and served. It derives its name from the salad that the Hussars (Hungarian cavalry) used to cook. They typically walked behind enemy lines without being seen, so they utilised pre-cooked food and blended it on the spot to produce this salad.
Nam Khao
Nam khao In addition to rice balls, it typically contains sour som moo pork, sausages, a variety of herbs, and sliced shallots, although there are other regional variations.
Typically, a savoury dressing is liberally applied to the entire salad, which is then topped with chilli peppers and chopped peanuts. This nutrient-dense, time-intensive national staple is widely accessible at food stands and supermarkets around the nation.
Fata
Fata is frequently referred to as the Eritrean equivalent of Panzanella, although in this case, the dish consists of a thick and spicy tomato stew soaked up by crusty bread. This spicy tomato and bread salad is normally made with chopped onions, garlic, diced tomatoes, oil, tomato paste, cayenne pepper, allspice, and croutons.
Typically, the entire salad is topped with full-fat yoghurt, which provides a refreshing contrast to the intense flavours of the other ingredients.
Haystack
Haystack is a favourite American cuisine among the Mennonites, the Latter-day Saints, and the Seventh-day Adventists. It is composed of a starchy base, such as tortilla chips or saltine crackers, covered with beans, cheese, or meat, and paired with vegetables, such as tomatoes, lettuce, or bell peppers.
Traditional garnishes for this dish include salsa, ketchup, guacamole, and sour cream. Curiously, each ingredient is served separately and must be assembled by the consumer. It is thought that Ella May Hartlein invented haystack in the 1950s when it was known as Hartlein Special.
Phla kung
This spicy and sour shrimp salad is comprised of blanched shrimp, chopped lemongrass, shallots, kaffir lime leaves, cilantro, mint leaves, and a chilli-lime dressing. Typically, the shrimp salad is served on fresh lettuce leaves and garnished with fresh mint sprigs.
There are numerous versions of this meal, some of which call for alternative seafood or fish in place of shrimp, or even a combination of seafood kinds for a more fascinating salad.
Urap
Urap, urap sayur (Bali), or urab is a classic Javanese salad consisting of urap, urap sayur (Bali), or urab. The salad is composed of steamed or boiled vegetables and a sprinkling of spicy coconut flakes. Typically, water spinach, bean sprouts, spinach, papaya leaves, cassava leaves, green beans, and cabbage are added in urap.
The topping is made by combining grated coconut with aromatic herbs and spices, including kaffir lime leaves, coconut sugar, tamarind, chilli peppers, galangal, shallots, and garlic. Urap is generally served with nasi kuning, fried chicken, steamed chicken, and nasi tumpang.
Ketoprak
Ketoprak is a classic Indonesian street meal commonly referred to as tofu salad. It consists of fried tofu, rice cakes, rice vermicelli noodles, bean sprouts, cabbage, and cucumbers. The dish is served with peanut sauce and sweet soy sauce (kecap manis).
Typically, it is garnished with fried shallots and krupuk. The dish may be found at various ketoprak food carts in Jakarta, although the origin of the dish is still a point of contention; some claim it originated in Cirebon, where the majority of street food vendors originate.
Saengchae
Saengchae is the Korean word for a variety of salads made with sliced fresh vegetables and a spicy sauce. The most frequent type is made with sliced daikon radish (mu), although cucumber saengchae is also popular, as are varieties with lettuce, cabbage, and added pork or seafood, while the dressing often consists of gochugaru chilli flakes or gochujang chilli paste, salt, garlic, vinegar, or fish sauce.
Often served as side dishes (banchan), these salads are traditionally topped with sesame seeds or scallion slices.
Makguksu
Makguksu is a traditional South Korean noodle salad that is a specialty of the province of Gangwon. The salad is always served chilled and is comprised of buckwheat noodles, chicken, and veggies. There are several varieties of this cold noodle salad, but chicken breast, carrots, red bell peppers, cabbage, cucumbers, endive, lettuce, chilli peppers, onions, gochujang (hot pepper paste), and soy sauce are common ingredients.
Some people also enjoy adding beef, pork, potato pancakes, or mung bean pancakes. This meal is particularly popular throughout the summer months.
Kerabu
In Malaysian cuisine, kerabu primarily refers to diverse combinations of fresh vegetables and zesty sauces that are typically eaten with rice. The dish may contain a variety of vegetables and fruits, such as cucumbers, bean sprouts, mangoes, shallots, winged beans, (four-angled beans), coconut, bamboo shoots, and peppers; however, shrimp, fish flakes, pig skin, chicken feet are typical additions.
Typically, the dressing consists of shrimp paste (belacan), lime juice, sugar, and chilli peppers. In various parts of Southeast Asia, the term kerabu is occasionally used to refer to similar salads.
Srpska Salata
Srpska salata (literally, Serbian salad) is essentially a variant of the well-known Bulgarian shopska salad. Tomatoes, cucumbers, raw or roasted peppers, onions, and salty cheese comprise the Shopska salad. Srpska salata is nearly identical, with the exception of the absence of cheese.
Before consumption, the veggies are combined, seasoned with salt and pepper, and drizzled with oil and vinegar. This salad is particularly popular during the summer due to its reviving flavours.
Kokoda
Kokoda is a traditional Fijian meal consisting of raw fish marinated in a mixture of coconut milk and citrus juices such as lemons and limes. Coconut milk is added to counteract the acidity.
Sea salt, minced chillies, thinly sliced green onions, and coriander leaves are common garnishes or additions to the Fijian form of ceviche.
Salade Lyonnaise
The Salade Lyonnaise includes lettuce, bacon, croutons, and a poached egg served on top. It originated in Lyon, France, and is one of the most popular salads on the menus of countless tiny French bistros and restaurants.
The salad exemplifies classic Lyonnaise cuisine, which originated in the 1500s when Catherine de Medici instructed her chefs to create new recipes using ingredients accessible in France. Currently, the salad is primarily served at bouchons, small restaurants specialised in comfort food.
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