Salad Daze Trivia Quiz

Answer: Coleslaw

'Koolsalade' translates to cabbage salad, cabbage being the base ingredient for coleslaw. This base can be complemented with grated carrot, cheese, onion, pineapple and red cabbage.
To finalise the coleslaw it can be dressed with a vinaigrette or mayonnaise, though it's highly unlikely that the ancient Romans used the latter dressing as mayonnaise did not appear until sometime in the eighteenth century.

Answer: Nicoise Salad

Both the salad and the sandwich have their origins in Nice, France. The salad is built around tomatoes, green beans, tuna, potatoes and hard boiled eggs. To this is added capsicum (peppers), garlic, black olives and anchovies and then a dressing.

Answer: Tabbouleh

Tabbouleh can be enhanced with various seasonings such as cinnamon and allspice though the spice of choice is generally black pepper. The Armenians have a similar dish called Eetch and in Turkey it is called kisir. Bulgar is also known as cracked wheat.

Answer: Larb

Meat, be it in the form of chicken, turkey, duck, pork, fish or beef, is marinated in a combination of fish sauce and lime juice. It is then minced with chilli and mint. Ground toasted rice is then added and the meal is served at room temperature.

Answer: Tomato

The Greek salad is primarily a tomato salad that incorporates some cucumber and red onion slices with feta cheese and kalamata olives. Fresh herbs such as oregano and basil are added to the mixture and it is dressed with a combination of olive oil, salt and black pepper. It is called a 'village' salad in some parts of Greece.

Answer: Apple, celery, walnuts

Variations to this recipe include the addition of raisins and other dried fruit. The salad is usually presented on a bed of lettuce.
The common belief is that the salad had its origins in New York, at the Waldorf-Astoria Hotel, during the late nineteenth century.

Answer: Preserved duck giblets

Perigord is a region that lies in the south-western parts of France. This area is most notable for its 'confit', such as Gesier de Canard. Confit is a very old form of food preservation. The method involves salting the meat with herbs and then slowly immersing it and cooking it in its own fat. It is then preserved by being cooled and stored within the fat.

Answer: Thousand Island

The Thousand Island dressing is named after the Thousand Islands that lay across the USA and Canada border on the St Lawrence River. This region was the home of the dressing's creator Sophia LaLonde.
A Louis dressing combines mayonnaise with chilli sauce, onion and green chilli peppers.
Ranch dressing is a combination of sour cream, mayonnaise, onion and garlic powder.
The Russian dressing is very similar to the Thousand Island dressing. In many ways, the Thousand Island can be seen as a variation of the Russian. A genuine Russian dressing however, uses yoghurt for its base instead of mayonnaise.

Answer: Panzanella

Nowadays, the base of this simple salad is tomatoes and stale bread. This is complimented by basil with olive oil and vinegar. Any array of fresh garden vegetables can then be added to this. I've used the term 'nowadays' in respect to tomatoes being used in the recipe.

The reason for this is that the salad is an Italian salad and was described in a poem by Bronzino that dates back to the early sixteenth century. There is argument as to whether or not tomatoes had been introduced to Italy at that point in time. Regardless the salad stands as a testament to the frugality of the cooks and their desire not to waste food.

Answer: Cobb Salad

Bob Cobb mentioned the salad in passing to Sid Grauman of 'Grauman's Chinese Theatre' fame. Grauman requested a serving, fell in love with its flavours and soon it was famous.
The original is said to have been made up of lettuce, tomato, bacon, chicken, hard boiled egg, avocado, baby corn, some chive and Roquefort cheese.