Olivier salad the dressing — was a jealously guarded secret, but it is known that the salad contained grouse, veal tongue, caviar, lettuce, crayfish tails, capers, and smoked duck, although it is possible that the recipe was varied seasonally. The original Olivier dressing was a type of mayonnaise, made with French wine vinegar, mustard, and Provençal olive oil; its exact recipe, however, remains unknown. At the turn of the 20th century, one of Olivier's sous-chefs, Ivan Ivanov, attempted to steal the recipe. While preparing the dressing one evening in solitude, as was his custom, Olivier was suddenly called away on some emergency.
Greek salad cabbage salad dressed with olive oil, lemon juice, and garlic), "pantzarosalata" (boiled and sliced beetroots, sometimes with beet greens as well, dressed with olive oil and red wine vinegar), "roka") salad (arugula dressed with olive oil and red wine vinegar or lemon juice, possibly including anchovies), "patatosalata" (potato salad with olive oil, finely sliced onions, lemon juice or vinegar), "revithosalata" (chickpea salad), and "maintanouri" (parsley salad, usually used as a condiment). "Cypriot salad;", native to the island of Cyprus, consists of finely chopped tomatoes, capers, cucumbers, onions, flat-leaf parsley, feta cheese, dressed with olive oil and lemon or red wine