Properly selected and seasoned salad is the destiny of the most skilled chefs and gourmet professionals. A simple mixture of greens, which I liked, is a rather risky business. Each salad has its own characteristics and moods. The combination of individual varieties gives the fish astringency and nobility, meat - piquancy and flavor. Salads are complemented by fresh notes and an amazing aroma.
Greens
Modern supermarkets and vegetable shops offer a rich selection of salad mixes and dressings for them. To understand and experiment with the tasteful notes of your dishes, you need to fully explore the world of greenery. Few people know that there is a salad of green (lettuce, spinach), white-yellow (Vitluf) and green-red (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 form of fresh and often used. Often the salad 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 kind of salad that children especially love.
Lettuce is a vitamin bomb that contains priceless vitamins A, B, C (in the inner leaves) and even E. It remains the unconditional favorite of young mothers and women on a diet. The optimally low calorie content and attractiveness of the type of green leaves makes it a popular decoration of second courses and even snacks.
There are about a hundred species of amazing lettuce. Mineral salts, vitamins and minerals are distributed unevenly in the head of cabbage, 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 grade of lettuce “Ice Mountain” can be stored in the vegetable department for no more than two days). To wash and cut this type of greens is necessary immediately before use. Seasoned salad dressing quickly settles to the bottom and loses its signature appeal. Therefore, there are such dishes necessary among the first.
Iceberg
Fresh iceberg lettuce is a direct competitor to lettuce. This is a pretty weighty salad head. It has juicy light green or saturated green colors and can be quietly stored in the vegetable section of the refrigerator for up to three weeks. Iceberg's homeland is America. But the salad has gained popularity in all countries. Juicy and inimitably crisp Iceberg leaves attract with their neutral taste. You can combine it with any dressing (the leaves with sour cream are most effectively combined) and fried dishes.
Iceberg leaves are often given out as cabbage envelopes of cabbage rolls. This salad is green and quite durable, so the meat base feels great in his arms.
When picking a fresh iceberg, you need to feel his head out well. The empty heads speak of his immaturity. Too dense and strong, like white cabbage, that the Iceberg is overripe.
Batavia
Homemade salads often contain Batavia - a leafy and insanely crispy salad. Its leaves fit snugly to the center, creating a head in the form of a wavy outlet. This type of greens is often found in sandwiches, fish decorations and vegetable salads.
Witluf
Funny white and yellow salad Vitlouf grown in two stages. In summer, heads are scrupulously cut out, and on winter days small and surprisingly dense heads of cabbage, weighing no more than 70 g, are slightly pointed and unusually elongated.
Vitlouf is a rather capricious salad: the compacted bottom is often bitter-tart, so it is often subjected to heat treatment (heads of cabbage are dipped in warm water for 20-25 minutes), after which they are soaked for about 2 hours in a cool one.
Watercress
The mustard taste has Watercress, the leaves of which are a popular ingredient in sandwiches, meat dishes and dressings. Due to its aroma, it is often used to make omelettes. To diversify delicious salads is easier than ever with the help of Watercress, you just need to add coarsely chopped washed leaves or small uncut. They will give any salad a piquant flavor.
Tasty salad
To surprise guests, and most importantly, to please the household, a popular Iceberg will help, 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:
- a pound of selected Iceberg leaves;
- 1 medium lemon;
- a teaspoon of sea salt;
- garlic (spring pod);
- olive oil (filtered) for dressing.
Cooking
- Iceberg leaves must be torn (cut into long stripes),
- Lemon needs to be cut and squeezed juice out of it. Chop the garlic into small strips.
- Next, mix salad strips with garlic, season with sea salt, lemon juice and olive oil. Such a treat is a joy for the diet table.
Shrimp
The pleasure for dinner will be a spicy and strikingly colorful shrimp salad. A recipe that can be complemented with your favorite seasonings and ingredients. The basis for it will be the following ingredients:
- 200-350 g of fresh lettuce;
- 200 g of selected young asparagus;
- 250 g of fresh large shrimp;
- 1 medium grapefruit (pink);
- a teaspoon of buckwheat (to taste) honey;
- white wine vinegar - a tablespoon without edges;
- a tablespoon of French mustard;
- salt, basil, pepper to taste.
Cooking:
- Young asparagus must be boiled in salted water (minutes 15-17), then you need to discard it on a sieve and cool. Then you need to boil the shrimp over low heat.
- Ready seafood must be cut into medium pieces, the green salad should be torn into medium pieces and mixed with shrimp.
- To the mixture you need to add peeled grapefruit slices, asparagus. Now the turn of dressing: mustard, wine vinegar and seasonings are thoroughly kneaded into a homogeneous aromatic mixture. Dressed with a dish can be decorated with almonds or cashews.
Cheap Salad Recipe
No less piquant and noble “Swedish salad with potatoes”. For him you will need:
- 100 g of young beets;
- 100 g of the freshest Batavia;
- 400 g of potatoes;
- 20 g of capers;
- a teaspoon of mustard;
- 15 ml of table vinegar;
- 60 ml cream;
- 2 egg yolks;
- 5 g of white sugar.
Cooking process
Beets and potatoes must be boiled in salted water and cut into medium cubes. Batavia needs to be torn into strips of medium length and width (2-3 cm). For refueling, mix yolks, spicy mustard and sugar. After it, pour cream and vinegar into the sauce and mix everything until smooth. Serve the salad by pouring it with sesame seeds.
Conclusion
Now you know what kinds of greens are. We also described to you a recipe for an inexpensive salad, not just one, but three.