Best Served Cold Trivia Quiz

Answer: From Capri

Insalata caprese consists of sliced tomatoes, sliced mozzarella and fresh basil leaves. It is seasoned with ground black pepper and served with olive oil. The recipe does not include bacon and eggs (that would be "alla carbonara") nor goat cheese ("formaggio di capra").
The "enraged" option refers to the pasta all'arrabbiata: pasta in a spicy hot tomato sauce.
Non-Italians like to add some (balsamic) vinegar to the dressing. True Italian cooks consider this spoiling the insalata: only the finest olive oil ("extra vergine") is needed as dressing, and not something else. Another "capital sin" non-Italians could make in preparing an insalata caprese would be the use of mozzarella made of cow milk. The legal definition of mozzarella does not specify which milk should be used, but true Italians prefer the mozzarella made from milk given by the Italian water buffalo native to the southern part of Italy (especially Campania, the region which contains the island of Capri). Several sources indicate that this mozzarella di bufala Campana tastes far better than other varieties.

Answer: Feta

The cheese used in Greek salad is feta: a white cheese made from sheep's milk (sometimes mixed with goat's milk) and preserved in brine. You may want to check the origin of the feta, for nowadays a large part of the industrial feta is made outside of Greece (and this industrial cheese is not always made from sheep's milk, as traditional feta should be).
Haloumi is a Cypriot cheese made from the milk of sheep, goats and (rarely) cows that is served most often fried or grilled.
Havarti is a Danish cheese made from cow's milk.
Sulguni, perhaps the least familiar of the options, is a Georgian cheese made from cow's milk and/or buffalo's milk. It ripens in only a few days and then is pickled to preserve.
A typical recipe for Greek salad is the following: mix chunks of various vegetables (tomatoes, cucumbers, red and green peppers), fresh parsley and black olives, add some chunks of feta on top, and pour over this dish a dressing made from olive oil, wine vinegar and dried oregano. Season with salt and black pepper. It is best to use olives from Greece, more specifically Kalamata olives.

Answer: Russian cuisine

The caviar should have pointed you to the correct answer. This Russian salad was invented by a Belgian chef (Lucien Olivier) working in the Hermitage restaurant in St-Petersburg in 1890. The original recipe was kept a secret and may have varied according to the seasons, but some of the original ingredients were grouse, caviar and crayfish, lettuce, capers, all mixed into a dressing similar to mayonnaise.
The modern recipe is less expensive: diced potatoes, diced carrots, dill pickles, peas, diced hard-boiled eggs and cubes of meat (sausage, chicken or beef), all served with mayonnaise. Similar dishes are also served in other countries, and outside of Russia most people call this dish "Russian salad". (In Croatia this dish can also be ordered as "French salad", while in Turkey it is sometimes called "American salad".)
The best known Norwegian, Japanese or Peruvian dishes served cold don't contain any caviar. In Norway the gravlax is raw salmon marinated in a dressing seasoned with salt, sugar and dill. Japanese sushi is a dish with rice seasoned with vinegar, commonly accompanied by raw fish (salmon, tuna and eel are very popular) and wrapped in seaweed. Dressings for the sushi (for instance soy sauce, wasabi, pickled ginger) are served separately. In Peru white fish is marinated in lemon and lime juice, with chili peppers, onion and coriander to obtain ceviche.

Answer: Waldorf salad

The Waldorf salad was named after the Waldorf-Astoria hotel in New York in 1896. The original ingredient list was limited to the three I've mentioned in the question, but modern versions also include walnuts and grapes. However, they don't contain grapefruit (as in the recipe prepared in the TV series "Fawlty Towers").
Green Goddess salad (alternatively also known as Watergate salad, Pistachio Delight, Shut the Gate salad, Green Fluff or Green Stuff) is basically a mixture of pistachio pudding, whipped cream, pineapple and pecan nuts.
Poire belle Hélène is a dessert made of vanilla ice cream, pears in sugar syrup, and a chocolate topping.
Eton Mess is a dessert consisting of berries (usually strawberries), ice cream and meringue. The original recipe could replace the strawberries with bananas, but nowadays this is not done. True Eton scholars would say "this is not cricket".

Answer: Salade Nicoise

Salade Niçoise has its origin in the region of Nice on the French Cote d'Azur. One of the first recipes contained only tomatoes, olives and anchovy, but soon hard-boiled eggs were added, as well as various other raw vegetables such as artichoke hearts and red peppers. The dressing evolved to an emulsion of oil and vinegar (similar to mayonnaise), with mustard and green herbs.
The anchovies are frequently replaced with canned tuna. Only a few chefs have tried making a salade Niçoise with fresh tuna or with other seafood (such as salmon, shrimp or swordfish).
The French chef Escoffier added boiled potatoes and boiled green beans, an addition that has been followed internationally. However some authors have expressed their strong disapproval of using any vegetable that has been boiled or cooked.
Acar is a salad from south-East-Asia, consisting of carrots, cabbage and beans, all pickled in vinegar, served with peanuts and red chili peppers.
Chef salad is a dish of lettuce topped with hard-boiled eggs, diced ham, tomatoes, cucumbers and crumbled cheese.
Fattoush is a salad of mixed (mostly green) vegetables and (mostly green) herbs on fried bread.

Answer: Carrots

Coleslaw is basically shredded raw cabbage with a dressing - frequently white or green cabbage with mayonnaise. Most commercial coleslaws add carrots, sliced in julienne (fine matchsticks) to give a similar consistency and adding bright orange to the white of the cabbage and mayonnaise.
Several coleslaw recipes available on the Internet (for instance the BBC site the Food Network) add other ingredients to add other colours. There is for instance a recipe of red, white and blue coleslaw (with cherry tomatoes and blue cheese). But most recipes with other vegetables or fruits than carrots would not include the secondary ingredients in similar matchsticks. In the case of the aforesaid red, white and blue coleslaw, the cherry tomatoes are cut in half and the cheese is crumbled. In the "red herrings" I've mentioned, the beetroots would typically be served in thin slices, the blueberries in whole, and the broccoli in florets.
If you wonder why I would mix cabbage with blueberries: I've not tried it before, but it may be a very interesting combination. Several recipes combine savoury and sweet ingredients: I'll mention for instance peach halves filled with tuna salad, a popular dish in Belgium.

Answer: Ambrosia

Ambrosia was the food of the Greek deities (and nectar was their favourite drink). Nowadays there are an apple species and a maize species named after this mythical food, as well as the ambrosia salad.
Mead was the favourite drink of the Norse deities. The Hindu gods preferred ghee (clarified butter). Some sources claim that the Aztec gods drank cocoa, while other sources mention only the most powerful mortal Aztecs consumed cocoa.
There are perhaps hundreds of recipes for Ambrosia salad. The most typical recipe includes pineapple, orange (or mandarin) and marshmallows, served with a dressing of whipped cream. But mayonnaise as dressing is also possible, and inclusion of other fruits (for instance grapes, coconut, cherries or bananas) is quite common.

Answer: Shrimps

Although all these options can be used to stuff tomatoes, the tomates crevettes are stuffed with shrimps. While some cheaper versions use the common shrimp (called "roze garnaal" in Dutch), the brown shrimp from the North Sea (in Dutch "grijze garnaal") gives a more tasty result. Typically the tomatoes are filled with shrimp salad: a mixture of shrimps (and hardboiled eggs) in mayonnaise or cocktail sauce. Personally I prefer making tomates crevettes for four persons with four large tomatoes, 250 g North Sea shrimp, two hardboiled eggs, four tablespoons of mayonnaise and a handful of chopped parsley.

In doing so the resulting filling consists for about half of shrimps - much more than in most commercial shrimp salads.

Answer: Salade Monet

The Salade Monet is a specialty of the restaurant Les Nymphéas at Giverny, next to the gardens of the house once owned by the French impressionist painter Claude Monet.
As I write this question, the restaurant's website mentions a succinct recipe: smoked salmon, crayfish, foie gras and gingerbread, served on lettuce, with tomato wedges, champignon, green beans (flageolets) and white asparagus. The photo on the restaurant's website shows also a slice of avocado topped with caviar.
When I visited the restaurant in 2007, the salad had smoked salmon, crab, caviar, a slice of tomato, green beans, white asparagus, avocado, champignons and lettuce. But on the photo I took back then, there is no trace of foie gras nor gingerbread. So the recipe has evolved a bit in many years.
Potage Jenny Lind is a creamy chicken soup named after a Swedish soprano. Beef Wellington is a main course (roast beef in pastry) named after the British general Arthur Wellesley, Duke of Wellington. And Tournedos Rossini (beef with truffles and foie gras) is a main course named after an Italian opera composer.

Answer: Cobb salad

Cobb salad was named after the restaurant owner Howard Cobb and was first made in the 1930s (sources differ). On a bed of endive, watercress, iceberg lettuce and romaine lettuce is served a mixture of bacon, boiled or grilled chicken breast, tomatoes, avocado, hard-boiled eggs and Roquefort cheese, and the whole is sprinkled with a dressing of red-wine vinegar.
Janssons temptation is a Swedish stew with potatoes, onions and sprats.
Schillerlocken is the name of two different dishes named after the German poet Schiller: either a main course (smoked dogfish) or a dessert (pastry cones filled with cream).
The Yemas named after a Spanish saint are little pastries filled with a mixture of egg yolk and lemon syrup.