Italian fennel and blood orange salad (insalata di finocchi e arance rosse)
When Sicilians prepare a feast, it more often than not will include fennel and orange salad. That cool crunchy liquorice flavour from the fennel and the sweet juice of those blood oranges makes this a perfect side dish for a festive meal.
Jewish baked salmon salad
It tastes best made with fresh fish and is a great way to repurpose leftover baked salmon. But an equivalent amount of drained canned salmon can be substituted. Some cooks add a couple of grated hard-boiled eggs to the mix as well. Baked salmon salad makes a satisfying sandwich filling or a spread for matzo or crackers.
American Kale Caesar salad with roasted Brussels sprouts
The dressing breaks down the kale’s toughness, revealing its true, velvety nature. There's the crunch from the Brussels sprouts, but you can add croutons, too.
Lebanese Fattoush salad with mint and sumac
This Arabic medley of vegetables is topped with crisp flatbread pieces and dressed with a sumac lemon dressing.
Vietnamese papaya salad
This colourful spin on the classic Vietnamese papaya salad adds carrot into the mix, as well as fragrant lemongrass-grilled prawns.
Venezuelan arepas with chicken salad (arepas reina pepiada)
Arepas are a round cornbread. You can buy them frozen from some specialist retailers, or make them using Juan Pablo's recipe. They are usually gluten-free. (Use gluten-free stock and gluten-free arepa to make this recipe gluten-free.)
Cambodian beef salad
The dressing for this Cambodian beef salad is a delicate balance of garlic, sugar, fish sauce and lemon juice. If you like heat, add some sliced chilli to the mix.
Bhutanese red rice, goji berry & hazelnut salad
It is hard to find salads from regions that are high, cold and remote, and in Bhutan red rice is eaten for breakfast, lunch and dinner in many guises. This salad includes hazelnuts, which thrive in Bhutan and are being planted there in huge numbers, helping local people earn a living.
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