"Romaine" - exquisite and fragrant salad

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The taste of any salad depends to a large extent on the ingredients used in its creation. If "romaine" is recommended in the recipe, it is better to take this type of salad if you want to achieve an authentic taste. Many housewives often neglect this rule, remaining disappointed with the dish as a result, because they did not find anything interesting in it. Often, home cooks don't even know what a romaine lettuce looks like, buying the first headed vegetable that comes across instead. This article was created to correct such culinary mistakes.

Roma features

This vegetable can be considered the most popular among cooks among all salad varieties. Romaine lettuce (photos are given in the article) when ripe, forms a loose, loose head of elongated oval shape. Moreover, for the formation of the correct head of cabbage, when the plant forms several leaves, they are connected by a kind of bud. If alet the vegetable grow arbitrarily, the leaves will turn out to be rough, lose their juiciness and characteristic aroma. In addition, the outer cover will become frizzy, and the inner shoots will remain underdeveloped.

The leaves of the "romaine" have a pronounced crunchiness; they are luscious green on the outside and whitish on the inside.

“Romaine” is a salad that has an exquisite and at the same time very rich taste with bright nutty notes. Gourmets believe that it is able to highlight any flavor composition and enrich even the most primitive dish.

Greeks eat "romaine" both fresh and boiled. After heat treatment, it somewhat tastes like asparagus. However, in the rest of the world, lettuce is popular as a fresh green ingredient in dishes.

Romaine lettuce: what to replace in different dishes

Despite the strong advice of professional chefs to follow the recipe exactly, it is not always possible. Nevertheless, “romaine” is a salad that can be called elite. It can not be found everywhere, and at a cost it significantly exceeds its counterparts. So the housewives often have to think about replacing it with something else. In more or less trivial dishes, "romaine" is replaced with an ordinary, table salad. In cases where juiciness is required, and spicy sauces are used as dressings, Beijing cabbage can be used instead. But if you started a Caesar salad, then there is only one concession regarding this ingredient: instead of “romaine”, only iceberg lettuce is taken. He has a tastemore neutral, but still well defined and less grassy than other varieties of this vegetable.

Elegant vegetable salad

The most famous uses of the vegetable are the aforementioned Caesar and Greek salad. Many chefs do not consider these dishes prepared with any substitution to be true to the name. However, this is not the whole list of delicious appetizers that include romaine lettuce.

The first suggested recipe contains fairly simple spring vegetables. At the same time, it gives you the opportunity to try a simply delicious dish. The leaves of "romaine" and "iceberg" in equal proportions are washed, dried and torn medium-sized. Peeled thin carrots and approximately the same mass of radishes are cut into circles. A similar amount of blue cabbage is finely chopped, a large tomato is cut into cubes, and green onions are finely chopped. All vegetables are mixed in a salad bowl, flavored with grated cheese, a pinch of basil, pepper and s alt. For filling with a blender, sweet green peppers, cilantro, three garlic cloves, a spoonful of sugar, a stack of soy sauce, two tablespoons of lime juice and Japanese white vinegar, and five of vegetable oil are mashed and mixed. Beaten, s alted and peppered chicken fillet is fried, cut into strips and marinated in dressing to soften for about an hour, after which it is added to the salad along with the sauce. The final touch is to decorate the dish with tangerine slices.

Crab salad

Seafood lovers will simply conquer and amaze. To begin with, the sauce is made: an egg yolk is beaten with a blender with s alt, pepper, a tablespoon of wine vinegar and the same volume of water. While beating, three tablespoons of unflavored olive oil and two tablespoons of tarragon are added. A quarter kilo of pickled crabs is strained, crumbled and mixed with the sauce. Two large tomatoes are neatly cut into circles and placed on portioned plates. Romaine lettuce is on top (photos show what it looks like). Can be whole leaves, can be torn by hand. Crabs are already placed on it, sprinkled with chopped onion-feather - and you can eat!

Bacon salad

First of all, two eggs are hard-boiled and cut as small as possible (but not crumbly!). Now the “romaine” comes into play: the lettuce is also chopped not very large (to let the juice go) and combined with eggs. 150 grams of good bacon are cut into thin strips and poached in olive oil until crispy. Excess oil is dried with napkins, and in the pan where the bacon was cooked, three chopped shallots are browned. When the blush appears, two tablespoons of red wine vinegar seasoned with a pinch of s alt are poured into the pan, and the onion is stewed for literally 10 seconds.

Exquisite fruit harmony

Despite the fact that the salad is basically fruit, it is in perfect harmony with fish, and with any meat, and with poultry. However, it can also be just a wonderful snack. "Romaine"medium-sized cut, combined with orange slices, cut across into 2-3 parts, thin slices of banana or apple and poured over with salad dressing. Fruits are taken in equal proportions, you need twice as much salad as one of them.