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.
Israeli salad example of the appropriation of Palestinian and pan-Syrian foods such as hummus, falafel, and tabbouleh by Israel as "national dishes". Food historian Gil Marks describes how Jewish immigrants in the late 19th century first encountered the cucumber and tomato salad in then-Ottoman Palestine, and traces its presence there back to the Turkish "çoban salatası" (shepherd's salad). Adopted and popularized in Israel by the kibbutzim, variations on the basic recipe have been made by the different Jewish communities that immigrated to the country. For example, Jews from India prepare it with the addition of finely chopped ginger and green chili peppers,