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Salads and Appetizers
Appears in
Published 1992
- Indonesian Hot and Sweet Fruit Salad
- Belgian Endive, Radicchio, Mint, and Blood Orange Salad
- Moroccan Orange, Romaine, Walnut, and Watercress Salad
- Ensalada Andaluz
- Carrot, Apple, and Red Cabbage Salad
- Russian Garden Salad with Sour Cream Mustard Vinaigrette
- Arugula, Basil, and Mint Salad with Sun-Dried Tomato Vinaigrette
- Bulgarian Salad of Roasted Peppers, Onions, and Walnuts
- Spinach Salad with Warm Pancetta Vinaigrette
- Three Sephardic Salads: Mushrooms with Peppers and Parsley Vinaigrette
- Artichokes, Carrots, and Zucchini with Lemon and Dill
- Leeks with Tomato Olive Vinaigrette
- Steak House Tomato Salad
- Square One Coleslaw
- Curried Rice Salad
- Thai-Inspired Shrimp Salad with Spicy Peanut Vinaigrette
- Shrimp and Avocado “Cocktail”
- Shrimp and Avocado Salad with Tomato Ginger Vinaigrette
- Scallop Seviche
- Balkan Crab Salad with Walnut and Lemon Mayonnaise
- Moroccan Tuna and Frisée Salad
- Tonno Tonnato
- Smoked Trout, Carrots, and Cucumbers
- Smoked Trout with Horseradish Apple Cream
- Pickled Salmon
- Polenta with Smoked Fish and Crème Fraîche
- Gefilte Fish for Passover
- Smoked Trout Pâté
- Two Recipes for Cured Fish: Scotch Gravlax
- Oriental “Gravlax”
- Duck Liver Pâté with Juniper and Allspice
- Hard-Boiled Eggs with Tapenade
- Huevos Haminados
- Deep-Fried Stuffed Olives
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