The taste of any salad to a large extent depends on the ingredients put into action when it is created. If Romen is recommended in the recipe, it is better to take a salad of this kind if you want to achieve an authentic taste. Many housewives often neglect this rule, remaining as a result of a disappointed dish, because they did not find anything interesting in it. Often, home cooks don’t even know what “romaine” salad looks like, buying instead the first cabbage vegetable that comes across. To correct such culinary errors, this article was created.
Features of "romaine"
This vegetable can be considered the most popular among cooks among all salad varieties. Romen salad (photos are given in the article), when ripe, forms a loose, loose head of elongated oval shape. Moreover, to form the correct head, when a plant forms several leaves, they are connected by a kind of bud. If you allow the vegetable to grow arbitrarily, the leaves will be coarse, lose their juiciness and characteristic aroma. In addition, the outer cover will acquire a burdock, and the internal sprouts will remain underdeveloped.
The leaves of the "romaine" have a pronounced crispness; on the outside they are juicy green, and inside they acquire a whitish hue.
"Romaine" is a salad that has an exquisite and at the same time very rich taste with bright nutty notes. Gourmets believe that he is able to highlight any taste composition and enrich even the most primitive dish.
Greeks eat "romaine" both fresh and boiled. After heat treatment, it resembles asparagus to some taste. However, in the rest of the world, salad is popular as the fresh green constituent of dishes.
Romen salad: what to replace in different dishes
Despite the urgent recommendations of professional chefs to follow the recipe exactly, this is not always possible. Yet "romaine" is a salad that can be called elitist. It can not be found everywhere, and in cost it is significantly superior to its counterparts. So, other housewives often have to think about replacing it with something. In more or less trivial dishes, “romaine” is replaced with the usual table salad. In cases where juiciness is required, and spicy sauces are used as dressing, Beijing cabbage can be used instead. But if you started Caesar salad, then there is only one concession with respect to this ingredient: instead of “romaine”, only iceberg salad is taken. His taste is more neutral, but still well-defined and less grassy than other varieties of this vegetable.
Elegant vegetable salad
The most famous areas of application of the vegetable are the mentioned Caesar and Greek salad. Many chefs do not find these dishes cooked with any substitute matching the name. However, this is not the whole list of delicious snacks in which Romen salad is involved.
The recipe offered by the first contains fairly simple spring vegetables. At the same time, it makes it possible to try just a delicious dish. The leaves of "romaine" and "iceberg" wash in equal shares, dried and torn medium-sized. Brushed thin carrots and about the same mass of radishes are cut in circles. A similar amount of blue cabbage is finely chopped, a large tomato is cut into cubes, and green onions are chopped finely. All vegetables are mixed in a salad bowl, flavored with grated cheese, a pinch of basil, pepper and salt. To season with a blender, sweet green pepper, cilantro, three garlic cloves, a spoonful of sugar, a stack of soy sauce, two tablespoons of lime juice and Japanese white vinegar and five - vegetable oil are pureed and mixed. The beaten, salted and pepper chicken fillet is fried, cut into strips and marinated in a dressing to soften for about an hour, after which it is added to the salad with the sauce. The final touch is the decoration of the dish with tangerine slices.
Crab salad
He will simply conquer and amaze lovers of seafood. To begin with, a sauce is made: an egg yolk with salt, pepper, a tablespoon of wine vinegar and the same volume of water are beaten with a blender. As you whip, add three tablespoons of olive oil and two tablespoons of tarragon. A quarter kilo of pickled crab is strained, crumbled and mixed with the sauce. Two large tomatoes are carefully cut into circles and placed on portioned plates. On top is a romaine salad (photos show what it looks like). You can whole leaves, you can break with your hands. Crabs are already placed on it, sprinkled with chopped onion-feather - and you can eat!
Bacon salad
The first thing you do is boil hard-boiled two eggs and cut as small as possible (but not crumbs!). Now the "romaine" comes into effect: the salad is also chopped not very large (to let the juice go) and combined with the eggs. Grams of 150 good bacon are cut into thin strips and crushed in olive oil until crunchy. Excess oil is dried with napkins, and on the frying pan where the bacon was cooked, three chopped shallots are browned. When the blush appears, two tablespoons of wine red vinegar, seasoned with a pinch of salt, are poured into the pan, and the onion is stewed for literally 10 seconds. The dried shallots are baked in a salad, it is salted and peppered, and then gently mixed.
Refined fruit harmony
Despite the fact that the salad is basically fruit, it perfectly harmonizes with fish, any meat, and poultry. However, it can become just a wonderful snack. "Romaine" is chopped medium-sized, combined with slices of orange, cut across 2-3 parts, thin slices of banana or apple and watered with salad dressing. Fruits are taken in equal proportions; lettuce needs two times more than one of them.