Iceberg salad is a round head of cabbage, reminiscent of white cabbage. Its weight reaches one kilogram. This salad with juicy leaves of a light greenish color is also called "Crisphead" or "ice mountain".
Iceberg salad has a sweet taste, thanks to the juicy and crispy leaves, it is used both as a base in various dishes, and as an additional component.
The birthplace of lettuce is California, where local breeders originally called this variety "crispy." At the beginning of the twentieth century, this type of greenery was exported to other states and was transported with chopped people during transportation, after which it became known as Ice Salad, and later - Iceberg Salad.
The cultivation of this crispy treat is possible uninterrupted throughout the season. To do this, spring plantings are carried out every two weeks, and summer - with an interval of seven days.
Iceberg lettuce varieties in our country are considered early and sustainable. Seeds are planted in open ground. This culture loves light and moisture, it is usually placed on fertile, well-cultivated and fertilized soils.
Speaking about the benefits of this tasty plant, I would like to note the presence of a significant amount of folic acid, which takes an active part in the regulation of the metabolism of the human body, in the work of the nervous system and brain. Iceberg salad is rich in vitamins A, C, B9, and also contains iron and calcium. Large-lettuce salad is used in a wide variety of diets, it helps to increase hemoglobin level, reduce the salt content in the body.
If you want to quickly and tastefully prepare an Iceberg salad, the recipe is pretty simple. Chop the head, add a drop of soy sauce and season with vegetable oil. It will turn out very tasty.
Like all salads, Iceberg is usually eaten in its natural form, but due to the fact that the head of cabbage is so crispy, you can even fry it and cook sautéed with it. In the refrigerator, the product will remain fresh for several days. In plastic bags without air access it can be stored even longer, while it does not lose its beneficial properties.
Before you use this type of "ice" salad, you need to get rid of its roots. The thing is that they are tasteless. Removing the roots takes a considerable amount of time. But you can use one tip that will always help you in the kitchen. Take the head of lettuce in your hand and quickly tap it on the surface of the table. The roots can be easily removed after they are free. Simple and effective!
Iceberg salad is used in the preparation of various burgers, it not only makes them beautiful, but also gives a piquant, crispy taste.
Italians love to cook hot vegetables from this vegetable for the Christmas holidays. Let's try to cook this dish together.
Neapolitan Hot Salad
We will need:
- one head of iceberg lettuce;
- 100 g of olives;
- 30 g of capers;
- 60 g of oil (olive, unrefined);
- 2 cloves of garlic;
- 30 g pine nuts (pintles);
- 50 g of raisins;
- salt (to taste).
Start cooking
At the washed salad, we separate the leaves and tear them with our hands into pieces of medium size. In oil, fry the chopped garlic until golden brown, then add the prepared salad, a little water and simmer under the lid for 15 minutes. Add the remaining ingredients and simmer for another ten minutes, adding to taste. The salad should not be dry. If necessary, you can add a little water. Ready meals can be eaten both hot and chilled.
Finally, I want to say that the Iceberg salad appeared on our market not so long ago, but it boldly conquers our kitchens. Many chefs are happy to use it both fresh and as a component in various dishes.