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Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

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Seafood salads are too often grim travesties, a dumping ground of overcooked ingredients that are cooked together then allowed to sit around and fester. This is called a plateau to distinguish it from these poor relations, for here the end result is improved by cooking all the elements separately and only mixing them together at the last moment before the dish is dressed and brought to the table. This means the different elements are cooked for precisely the right length of time and their i