Salad "Green". Cooking delicious salads (recipes)

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

Properly selected and seasoned salad - the lot of the most skilled chefs and gourmet professionals. Simply mixing greenery that you like is a rather risky business. Each salad has its own characteristics and whims. The combination of individual varieties gives the fish astringency and nobility, the meat - piquancy and color. Salads are complemented by fresh notes and amazing aroma.

Greens

Modern supermarkets and greengrocers offer a wide variety of salad mixes and dressings. To understand and experiment with the flavor notes of your dishes, you need to fully explore the world of greens. Few people know that there is a green lettuce (lettuce, spinach), white-yellow (Witloof) and green-red (Oak lettuce).

Lettuce

A classic guest of familiar dishes is juicy and sociable lettuce. Due to the absence of bitter and sour substances, it belongs to the type of insipid and often used. Often lettuce is green, yellowish green or with red feathers. The length of the head is up to 20 centimeters, the leaves in it are tender and juicy. It is this type of salad that children especially love.

Lettuce –a vitamin bomb containing priceless vitamins A, B, C (in the inner leaves) and even E. It remains the undisputed favorite of young mothers and women on a diet. Optimally low calorie content and the attractive appearance of green leaves make it a popular decoration for second courses and even snacks.

There are about a hundred kinds of amazing lettuce. Mineral s alts, vitamins and trace elements are unevenly distributed in the head, so homemade salads must be prepared by combining the outer and inner leaves.

It is necessary to store such a vitamin product for no more than a day (the only variety of lettuce "Ice Mountain" can be stored in the vegetable department for no more than two days). Wash and cut this type of greens immediately before use. Salad seasoned with dressing quickly settles to the bottom and loses its signature appeal. Therefore, it is necessary to eat such dishes among the first.

Iceberg

Green fresh iceberg lettuce is a direct competitor of lettuce. This is a pretty heavy head salad. It has juicy light green or deep green colors and can be safely stored in the vegetable section of the refrigerator for up to three weeks. Iceberg is native to America. But the salad gained popularity in all countries. Juicy and inimitably crunchy Iceberg leaves attract with their neutral taste. You can combine it with any dressings (the leaves are most effectively combined with sour cream) and fried dishes.

Iceberg leaves are often passed off as cabbage rolls. This salad is green and quite robust, so the meat basefeels great in his arms.

When picking up a fresh Iceberg, you need to feel its head well. Empty heads speak of its immaturity. Too dense and strong, like white cabbage, that the Iceberg is overripe.

Batavia

Homemade salads often contain Batavia - a head-leaf and insanely crunchy salad. Its leaves fit snugly to the center, creating a head in the form of a wavy rosette. This type of green is often found in sandwiches, fish dishes and vegetable salads.

Witloof

Funny white and yellow Witloof lettuce is grown in two stages. In the summer, the cabbages are scrupulously cut out, and on winter days, small and amazingly dense cabbages are driven out of them, weighing no more than 70 g, slightly pointed and unusually elongated.

Witloof is a rather capricious salad: the compacted bottom is often bitter-tart, so it is often subjected to heat treatment (heads are dipped in warm water for 20-25 minutes), after which they are soaked for about 2 hours in cool water.

Watercress

Mustard-flavoured Watercress, whose leaves are a popular ingredient in sandwiches, meat dishes and dressings. Due to its aroma, it is often used to make omelettes. Diversifying delicious salads is easy with Watercress by adding coarsely chopped washed leaves or small uncut ones. They will give any salad a beneficial piquancy.

Delicious salad

Surprise guests, and most importantly,the popular Iceberg will help to please the household, on the basis of which you can prepare a light but fragrant salad. The recipe includes a minimum of components, and the result exceeds even children's expectations. For cooking you need:

• half a kilo of selected Iceberg leaves;
• 1 medium lemon;
• teaspoon of sea s alt;
• garlic (spring pod);
• olive oil (filtered) for dressing.

Cooking

1. Iceberg leaves must be torn (cut into long strips),
2. The lemon needs to be cut and squeezed out of the juice. Cut the garlic lengthwise into small strips.
3. Further lettuce strips are mixed with garlic, seasoned with sea s alt, lemon juice and olive oil. Such a treat is a joy for the diet table.

Shrimp

A spicy and strikingly colorful shrimp salad is a treat for dinner. A recipe that can be supplemented with your favorite seasonings and ingredients. The basis for it will be the following ingredients:

• 200-350g fresh lettuce;
• 200 g selected young asparagus;
• 250g fresh large shrimp;
• 1 medium grapefruit (pink);
• teaspoon of buckwheat (to taste) honey;
• white wine vinegar - full tablespoon;
• tablespoon French mustard;
• s alt, basil, pepper to taste.

Cooking:

1. Young asparagus is necessaryboil in s alted water (15-17 minutes), then you need to discard it on a sieve and cool. Then you need to boil the shrimp over low heat.
2. Ready-made seafood should be cut into medium pieces, green salad should be torn into medium pieces and mixed with shrimp.
3. Add peeled grapefruit slices and asparagus to the mixture. Now it's the turn of the dressing: mustard, wine vinegar and seasonings are thoroughly kneaded into a homogeneous aromatic mixture. The seasoned dish can be garnished with almonds or cashews.

Inexpensive salad recipe

No less spicy and noble "Swedish Potato Salad". For him you will need:

• 100 g young beets;
• 100g fresh Batavia;
• 400g potatoes;
• 20g capers;
• a teaspoon of mustard;
• 15 ml table vinegar;
• 60ml cream;
• 2 egg yolks;
• 5g white sugar.

Cooking process

Beets and potatoes must be boiled in s alted water and cut into medium cubes. Batavia should be torn into strips of medium length and width (2-3 cm). For dressing, mix the yolks, spicy mustard and sugar. After that, pour cream and vinegar into the sauce and mix everything until smooth. You can serve the salad by sprinkling it with sesame seeds.

Conclusion

Now you know what kinds of greens are. We also described to you a recipe for an inexpensive salad, and not one, but as many as three.