The variety of green salad knows no bounds: today there are more than a hundred edible types, so everyone can find something to their taste. We talk about the 10 most common varieties of green salad that you can find in almost any supermarket.
Iceberg
One of the most popular salads in the world. It is added to many dishes as a side dish and snack. If you have ever dined at an average tourist restaurant in a popular European metropolis, you have definitely tasted an iceberg. Such a salad is distinguished by large light green crispy juicy leaves and a slightly sweetish neutral taste.
Batavia
curly leaves Batavia you are well known. We bet this salad often ends up on your table. However, you might not know this, since varieties of such a salad are sold under the most unexpected names (it's a matter of selection), which, meanwhile, do not differ much from each other in taste. Slightly sweet batavia looks great in sandwiches and in sals with nuts and meat.
Korn
Lamb grass, as the root is also called, is small leaves collected in small bushes. Spicy-sweet, sometimes bitter, they go well with vegetable oils. It is better not to make them the basis of the salad - their taste is too bright, but adding it to other, more neutral leaves for piquancy will be the right decision.
Watercress
Spicy in taste, it perfectly complements popular salad mixes and will look good as an independent side dish for meat, especially beef.
lettuce
It cannot be called a particularly refined salad. It tastes bland, not particularly remarkable, and in general, one might say, even boring. However, we love it. It gives a noticeable freshness to sandwiches, and in other dishes it does not interrupt the tastes of other products.
Green lettuce leaves are a storehouse of vitamins with a minimum of calories. Watercress has an antibacterial effect, lettuce will help compensate for the lack of iron, arugula will strengthen the immune system.
Lollo Rossa
The most delicious version of this salad is the one with red leaves: it has a nutty taste with pronounced mustard notes.
Chard
It tastes like spinach and, unlike many other salads, is good not only in fresh but also boiled. Another cute feature of this salad is the bright, red stalks.
Chinese cabbage
Cheap and unremarkable salad. Based on it, chefs are not advised to make independent dishes because of too simple taste, but as an addition to sandwiches, these leaves will be ideal.
Romaine
It is customary to cook Caesar salad from romaine: its spicy leaves make a wonderful company with chicken, croutons and a sweetish sauce. However, together with other salads, he will also be great friends.
frise
This salad with pretty curly yellow-green leaves is often used to decorate dishes. We consider this an omission - its potential is clearly underestimated - and we advise you to add this salad with bitterness to fish and meat snacks as spices.
6 perfectly simple and crazy delicious additions to green lettuce leaves
polka dots
Ingredients
Chinese cabbage
iceberg lettuce
cheese
green pea
pepper, salt, sugar
Provencal herbs
table vinegar
Cooking
Cut salads, sprinkle with a teaspoon of sugar, a little salt, pour half a glass of water and add a tablespoon of vinegar. Mix all this thoroughly with your hands, trying to drive the sauce into the leaves, as it were. Drain excess liquid, add peas and chopped cheese, mix and season with pepper and Provence herbs.
Tomatoes
Ingredients
any salad mix
Mozzarella
Cherry tomatoes
dill
olive oil
salt pepper
Cooking
Tear the lettuce leaves with your hands, cut the tomatoes in half, and finely chop the dill. Cut the mozzarella into arbitrary cubes. Mix all the ingredients, season with olive oil, salt and pepper.
White beans
Ingredients
any salad mix
cucumbers
white beans (canned)
olive oil
salt, pepper oranges
lettuce
root
carrot
green apples
pine nuts
honey
olive oil
salt pepper
Cooking
chicken breast boil and cut into strips. Peeled carrots and an apple grate on a coarse grater. Cut the peeled orange into circles, which are then cut into quarters. Tear lettuce leaves if they are too large. Mix all the ingredients and season with a mixture of olive oil and honey. Salt, pepper and mix.
cucumbers
Ingredients
cucumbers
favorite salad mix
cilantro
dill
onion
salt pepper
olive oil
Cooking
Cut cucumbers and onions into rings, chop cilantro and dill. Mix all the ingredients with the salad mixture, salt, pepper, season with olive oil and mix.
Salads are one of the most vitamin- and mineral-rich types of vegetables. There are more than a hundred types of them.
For dietary nutrition, it is an indispensable source of vitamins and minerals. lettuce leaves contain a large number of vitamin A and folic acid, as well as calcium, iron, magnesium, phosphorus and potassium.
Lettuce juice contains lactucin glycoside, which calms the nervous system, has a mild hypnotic effect, and improves sleep.
Thanks to good ratio salts of potassium and sodium salad has a beneficial effect on the liver, kidneys, pancreas and cardiovascular system, regulates water metabolism in the body.
It is included in medical and dietary nutrition with atherosclerosis, diabetes mellitus, stomach ulcers, hypertension.
Lettuce leaves are high in fiber and very low in calories. Therefore, they are recommended for improving metabolism and for those who want to lose weight.
Salads go well with each other and with all other vegetables, poultry, meat, fish. A handful of nuts, slices of cheese or orange slices will perfectly emphasize the taste of a salad. Lettuce salads can be served fresh without dressing, lightly seasoned with salt and pepper, or drizzled with olive oil, yogurt or sour cream.
Oak lettuce or Oakleaf
This leaf lettuce is red or green in color, reminiscent of oak leaves, has a thin slightly nutty flavor.
You need to use such a salad only on the day of purchase, since even in the refrigerator it can withstand no more than a day. Thanks to its exquisite taste, the leaves of this salad can be found in the composition of appetizers and even desserts.
Contains vitamins B1, B2, C, P, PP, E, K, folic acid, mineral salts. Regular consumption of lettuce contributes to the fight against vascular diseases improves blood composition.
Mushrooms, avocado, smoked salmon, croutons, chopped almonds go well with okalif.
classic lettuce salad
This bright green herb has a peppery edge and can be used alone or in combination with other herbs.
Great for sandwiches, soups and omelettes.
In addition to vitamin C (up to 150 mg%), provitamin A, vitamins C and PP, vitamins of group B, watercress contains iodine, up to 0.45 mg per 1 kg of dry matter, as well as iron, phosphorus, potassium, calcium, magnesium and copper.
In winter and summer, such a wonderful storehouse of vitamins as green salad leaves became available to us. Not only is this noble culture low in calories and healthy, it is also very tasty and full of healing properties. It turns out that this wonderful dietary plant has more than a thousand varieties!
If you at least periodically add an edible herbal delicacy to your diet, you can not only enjoy the rejuvenating effect of the body, but also improve the functioning of the digestive system and cardiac activity.
In addition to the mineral-vitamin complex, its leaves are rich in fiber. The use of this natural product helps to significantly improve metabolic processes, and, consequently, to lose unnecessary kilograms.
Among the advantages of this product is the fact that it is excellent "friends" with meat, vegetables, and cereals.
And therefore, it is used not only as one of the main components of the dish, but also decorate salads and snacks with it. Thus making them much more appetizing, attractive and spectacular.
The variety is really great, but conditionally they can be attributed to only two categories: leaf and head. Leafy ones grow in the form of a rosette or a bush, and head ones very much resemble white cabbage in shape, only the head is formed from not too tight and slightly “loose” leaves.
Iceberg
Another name is "ice salad". An amazing crunchy product, really very similar to ordinary cabbage with large green juicy leaves of light or vice versa bright color.
A distinctive feature is its cold resistance and the possibility of a three-week storage.
If during the growth period it did not have enough water when watering, then it can get a slightly bitter taste. If the care was organized correctly, then it will turn out not very pronounced, and a little sweetish. You can even consider it neutral. This is what makes it a favorite ingredient for many cold dishes.
As a rule, it is served simply by separating the leaves from each other, or cut into strips or cubes, or torn into pieces by hand.
By the way, in order for the leaves of any variety in the finished dish to always look fresh, and also to keep their taste and useful qualities for a longer time - they need to be torn with your hands, without using cutting devices, including a knife !!!
"Iceberg" can be easily combined with any kind of meat, seafood, vegetables and sauces, because it does not drown out the taste of the main ingredients, but gives just the right touch of freshness.
Batavia
This species is one of the brightest representatives in its category. Its value lies simply in the record content of vitamins and nutrients. Here is the whole complex of B vitamins, magnesium, beta-carotene ..., it is probably easier to list what it does not contain.
It can be recognized by the wavy edges on the leaves, while the rosette itself is quite large and sprawling. Depending on the variety and growing conditions, the plant can be either a beautiful, rich green color or have a red-brown color.
He is loved by many for his pleasant slightly sweet taste, as well as for his gentle crunch. Batavia goes perfectly with any meat, poultry and fish, as well as with all available vegetables. In each of these compositions, it can be used both as one of the main components and as a decoration.
Butterhead
This salad is the most affordable and inexpensive and has been known since ancient times. Previously, it was specially grown for vitamin E of plant origin. And indeed, if you lightly rub its smooth beautiful leaves, you can feel the oily tenderness on your fingers.
Its taste is delicate and incredibly tender, with soft pleasant notes, and at the same time it is juicy and slightly sweet.
The outer leaves of the plant and its petiole may be slightly bitter, so they are often simply cut off and not eaten.
It is quite affordable and affordable. Who knows what it looks like, always tries to get it for eating. It goes very well with its other relatives, and even a sandwich turns out to be especially tasty with it. And just using it as a decoration is always nice.
A great anti-fatigue, it's best enjoyed simply with your favorite dressing and can be completely omitted from the other ingredients.
This plant also has one more feature - its leaves can be used to wrap rolls at home.
But it is worth remembering that the butterhead cannot be stored for a long time, because the content of harmful nitrates may increase in it because of this.
Witloof
Its other name is lettuce chicory. Crispy original-shaped heads of succulent leaves can have a color from white to bright purple. The paler the color, the tastier and less bitter the taste.
The method of growing it is interesting - it takes place in two stages: first, in the summer, root crops are allowed to ripen on the beds, and then in the dark, so that bitterness does not form due to light, fairly dense, slightly elongated and pointed heads of cabbage weighing less than 100 grams each.
This plant is quite versatile in terms of its use - they eat it fresh, boiled, baked, stewed, and you will be surprised, even fried. Like this! And also he is excellent friends with all citrus fruits, and is very good with almost all vegetables. Therefore, they love to cook with him.
And if you fill all this splendor with some other delicious sauce, or just mix with sour cream, pour olive oil, then it will be just a culinary song!
But it is best to eat witloof fresh. Of course, all its beneficial qualities and properties are preserved in this way, a lot of vitamins, ascorbic acid contained in the plant, phosphorus, calcium, carotene with thiamine, and iron with intibin, and much more ...
It is noteworthy that witloof is recommended to eat to improve the gastrointestinal tract, improve the functioning of the pancreas, and also for better work blood purifying system of the body - kidneys and liver. It has been scientifically proven that the nervous system becomes calmer when using this wonderful plant at least several times a week.
Like other leafy representatives, witloof can also be slightly bitter. Usually bitterness is observed in the part of the compacted bottom. However, it is not problematic to simply remove it and not use it for food. But it happens that the leaves are slightly bitter, it depends on the characteristics of cultivation and watering.
But this can also be eliminated: the leaves can be soaked in salted water, holding them there for about two hours, you can literally put them in boiling water for a minute, or hold them under running cold water for about 20 minutes.
If you cook it using heat treatment, then the above manipulations can be omitted, since the bitterness will disappear during baking or stewing.
Watercress
This representative is the richest in the number of vitamins and trace elements of all the varieties and varieties that we are considering today.
It tastes slightly bitter, and this is no coincidence, its leaves are rich in mustard oil, which gives it a taste slightly reminiscent of another bitter plant - horseradish.
Because of this peculiarity, it does not combine well with other herbs. He has enough of everything without them. Amazing piquancy is his calling card.
And in order to preserve its individuality, watercress is not crushed, but added almost entirely to any "faceless" dish. In this form, he can show everything he is capable of, making any dish with him truly exquisite.
If you have never cooked a unique “green” oil with it, then be sure to try it - the taste will blow your mind. And also experiment using these leaves in various cold dishes, all kinds of cheese snacks, canapes and sandwiches, as an addition to side dishes meat dishes, in soups, as well as in sauces and various fillings.
Heat treatment softens the peppery taste of watercress, but thanks to this, any soups and vegetable purees become much more aromatic and interesting.
Korn (field lettuce)
Outwardly, the root really looks like a field grass with bright small juicy leaves resembling roses. The spicy note of tender leaves does not open immediately, but almost from the first seconds it is easy to catch the sweetish nutty flavor and aroma of the real hazelnut.
Olive oil is ideal for dressing the root, allowing the plant's nutty flavor to really come out. But do not discount the unique combination with sour cream, citrus fruits and even vinegar essence.
Whatever you cook with root, the incomparable spicy note of taste will not be lost. But you should know that he can show his maximum aromatic features in collaboration with fried bacon, smoked trout, or other similar fish, chicken meat, mushrooms, fried onions, boiled beets, apples, other herbs, with the addition of chicory, and of course, with any nuts.
You can just make a light salad out of it, or you can get a great refreshing side dish for both meat and any seafood. And if you use it without any additives, then it will be excellent dish for diet food.
Try experimenting and using the root to make various soups or sauces (especially green pesto) and it will be loved and desired in your kitchen.
It is worth saying a little about the medicinal properties of this plant. The juicy pulp of the root contains a complex of vitamins B and E, ascorbic acid and carotene, as well as rutin, which belongs to the vitamin P group, so it is recommended to eat it with hypovitaminosis.
Moreover, it perfectly tones, adds strength and improves mood. And this is also not accidental - the plant belongs to the category of natural aphrodisiacs.
leaf lettuce
Leaf lettuce is also known under another beautiful name- coral salad So he was named for his enchanting and incomparable combination of burgundy with coral color. Nature gave such a riot of colors to its curly leaves.
It is worth noting that it is one of the most ancient on the planet in its category, and currently has over a hundred varieties that can differ from each other not only in color and size, but also in shape - from free rosettes to plump heads of cabbage.
Lettuce does not have any pronounced taste and is quite bland on its own, but this is what makes it just perfect for pairing with its own kind, and many vegetables.
Its usefulness lies in the fact that it is easily absorbed by the body. And believe me, he has something to absorb - in addition to a whole complex of vitamins and nutrients, it has a lot of potassium and magnesium, which are so necessary for proper functioning. of cardio-vascular system. And also it contains a lot of iron needed by the body.
And with thyroid disease and hypertension, it is also recommended, but already as part of a special dietary diet.
Colorful lettuce leaves are used in numerous salads and dishes, creamy soups are cooked with it, as well as side dishes for meat and fish dishes. Sandwiches cannot do without it, if you decorate the most ordinary of them with such beauty, then it will at least become twice as tasty.
Do not just wrap hot meat in leaves, in this case the coral color and, of course, the appearance will be lost. But, as you know, any dish is met with it.
There is one little trick - in order for the lettuce to remain juicy in any of the cooked dishes for as long as possible, it should be kept for 20 minutes immediately before cooking in cold water.
Lollo Rossa
This plant is the most popular variety of lettuce. It is very beautiful, coral in color, and with the same beautiful name - Lollo Rossa. It has an incomparable intense bitter nutty flavor, and at the same time a very delicate and refined filling.
Beautiful, wavy, rather soft and slightly crispy leaves allow you to achieve a beautiful volume in any of the salads, as well as decorate any portioned or common dish. Lollo Rossa is ideal with baked vegetables, grilled meats, various sauces and a variety of snacks.
When choosing it in a store or on the market, you should pay attention to its color.
If the leaves have a dark red color over their entire area, then this means that the greens are overripe. In this case, she will be very bitter and instead of juicy tenderness, you will only get disappointment from his rigidity.
Therefore, be careful when choosing, and purchase the product of the desired degree of maturity.
Chard
This is the name of a variety of beets. And the main feature of the plant is that it is by no means root crops that play the main role here. Pay attention to very beautiful leaves with ruby veins and delicate stems - this is actually what you should cook from.
Chard is a very famous plant, since time immemorial. And then it was called nothing more than "Roman cabbage."
But in fact, it is the closest "relative" of spinach, and is grown in the same way. It also tastes like beets and spinach. Its pleasant soft greens are sweetish in taste, filled, like all its closest relatives, with vitamins and nutrients.
How younger plant, the more it contains any "usefulness".
In cooking with its use, cold snack dishes are very popular - these are summer borscht, numerous , salads and sauces. And if you wish, with a little fantasizing, you can treat yourself to cutlets, cabbage rolls, pies, and casseroles.
As a rule, the leaves are eaten fresh, although they can also be boiled. And if we talk about the stems, then they are stewed more, and they are most delicious with this method of preparation.
Oakleaf
Outwardly, its reddish green leaves as part of loose heads of cabbage are very similar in shape to oak, which is why it is also called oak lettuce.
Possessing a memorable delicate and very pleasant flavor of a nut, in turn, it is characterized by a very short shelf life. Also, sudden changes in temperature are completely contraindicated.
Therefore, it is practically not used as jewelry, as it quickly loses its appearance. It also doesn't go well with any sauces. As a rule, they are all rather heavy, and already have their own taste. Therefore, the uniqueness and inimitable taste of oakliff can be easily drowned out.
Meanwhile, it should be noted that the vitamins, mineral salts and folic acid contained in it fill it with excellent characteristics. Therefore, it should be eaten more often in the composition different dishes to cleanse and improve the composition of the blood.
This gentle, refined plant will show all its best virtues in collaboration with the pulp of an avocado. And also one of the best flavor combinations will be his community with mushrooms, smoked salmon. You can also add croutons and croutons to it, including garlic, as well as a variety of nuts, and best of all, almonds, or almond petals.
And do not forget that it can be cooked as a side dish. It will be especially good with baked or fried fish, or liver. Original, tasty and healthy!
Chinese cabbage
Quite a popular variety, which is currently not a problem to buy in any store, or on the market almost all year round.
Most likely, "Beijing", as it is also called, does not particularly need to be introduced. Elongated juicy, slightly "crunchy" leaves are collected in oblong, not very dense heads of cabbage. At the same time, the leaves are quite easily separated from the inner "stalk".
Beijing cabbage is stored for a long time, and the advantage is that throughout the entire shelf life it does not lose its beneficial qualities and properties, as well as all its vitamins.
Ideal for low calorie everyday meals while following a strict diet.
It can be eaten both fresh and boiled, and even salted and pickled.
The feeling of spring freshness and juiciness allows you to cook great sandwiches with it, a huge amount, soups, and delicious side dishes.
When choosing a product in a store, pay attention to the color and size of the head. Both the taste of the future dish and its usefulness depend on this.
The color of a young head of cabbage is soft green with white veins, or a slight shade, its length should not exceed 30 cm. If the leaves are withered or yellow, then the cabbage is stale on the shelves. And if the size exceeds the specified one, then the leaves may taste bitter, which is also not desirable. This suggests that he has outgrown, or overripe.
Romaine
Better known under the name of "Roman" lettuce, often sold in the store, which is always pleasing. Its peculiarity is that it does not belong to any of the known varieties. This is not a head and not a leaf representative, most likely it is something in between one and the other.
Romain is quite attractive in appearance, has elongated, rather dense, and at the same time juicy leaves. They, in turn, are connected thanks to a rather loose head of cabbage. At the same time, the closer they are to the center, the lighter their color becomes, and the more tender they become.
If we talk about taste, then it has, like many of those that we have already considered today, a light nutty flavor. At the same time, it is distinguished by a certain spice, sweetness and astringency, which makes it quite recognizable among all its "relatives". It is rich in folic and ascorbic acid, which in general does not surprise us anymore.
Although it is quite self-sufficient in its taste and aroma and can be served with just a yogurt dressing, it is still used in sandwiches, the famous McDonald's hamburgers and combined cold dishes.
And there are also many recipes in which romaine acts as the main ingredient in a delicious cream soup and vegetable saute. Surprisingly, but in such dishes this product is insanely reminiscent of asparagus.
Radicchio
Italian representative, juicy purple-violet color, which is just one of the varieties of chicory.
To achieve such a bright color is obtained by eliminating sunlight and freezing - instead of chlorophyll, an antioxidant in the form of a purple pigment accumulates in greenery.
Radiccio is distinguished by the fact that its taste is quite spicy and at the same time bitter. Therefore, it is used in cold dishes, but in very small quantities. As a rule, these are mixed vegetable salads with the addition of leaves with a pleasant spicy aftertaste.
Reduce bitterness in fresh dish can be by adding mayonnaise, honey or fruit sauces. You can also achieve this by heat treatment: grilling or frying in olive oil combined with garlic, onion and thyme.
If you want to do original submission diner, then radicchio leaves are quite suitable as a serving plate.
Frise (frise)
Curly variety of chicory in the form of narrow, stunning curly leaves light green at the edges and white-yellow in the center, with a slight spicy bitterness. It is worth noting the special juiciness of this variety, which can quench wild thirst on a summer day.
This is a very beautiful looking specimen. Usually, when used in combination with other salad leaves, it is seasoned with garlic and thyme sprigs.
Ideal with meat, bacon, seafood, fruit, cheese and citrus.
Decorated with this beautiful carved ligature, any dish will look very festive and elegant.
Chicory
So we got to the most basic "parent" of many salads. As you already understood, this is chicory, which has a slightly bitter, and at the same time tart, specific flavor.
The bitterness of chicory and all its many varieties is given by the intibin contained in the leaf veins, which actually performs a very important function for the whole organism as a whole. It helps to stimulate the process of digestion.
It can be eaten raw as part of combinations of greens and vegetables, as well as baked or stewed in olive oil, with broth or with white wine.
This is exactly “the same chicory” that many people use to replace natural or freeze-dried coffee.
Spinach
This is really the most popular variety of greens, useful for almost everyone - from young children and expectant mothers to the elderly.
Spinach leaves are rounded and sometimes oval. Up to 15 pieces can be collected in one outlet. Their color is bright saturated, and the structure can be either smooth or slightly wrinkled.
Pleasant in taste perception, slightly sweet plant is rich in a whole complex of vitamins, especially from the group of vitamins C and A, as well as iron and other microelements and useful substances. It has quite a lot of protein, which is perfectly digestible, and spinach is considered the “king of vegetables” (here’s a salad for you).
It is such a kind of "panicle" that cleanses the entire gastrointestinal tract. If you are experiencing exhaustion or a disease of the nervous system, anemia, gastritis, diabetes mellitus - think that it is time to include this particular plant in your diet.
For those who are on a strict diet and dream of losing weight, it is spinach that can become the most faithful food ally, because with its almost 92% water content, it has a “negative” calorie content - to assimilate it, the body spends much more energy than it receives while eating it.
And another very important fact is that, unlike other plants, boiled spinach does not lose vitamins in any way, which means it remains no less useful than raw spinach.
In cooking, this amazing plant is easy to find. Soups are cooked with it, and sauces are prepared with its use. Spinach is actively used in the preparation of scrambled eggs, casseroles, side dishes, and even.
It goes well with all types of meat, poultry, fish, cereals and dairy dishes. And also with grated spinach juice they tint cake layers, cook green pancakes with it. Or they prepare icing and various creams for baking with it of the same color.
Simple and delicious green salad without mayonnaise with pine nuts
And in winter and summer in one color - a Christmas tree? Not! A delicious salad that is suitable for both losing weight and followers healthy eating, and even for a festive table!
Seeds of pine nuts or pistachios add a special charm to this dish.
Looks great and very tasty!
We will need:
- leaf lettuce - 1 bunch
- apple - 3 pcs
- pine nuts - 0.5 cups
- lemon - 0.5 pcs
- fresh dill - 0.5 bunch
- cilantro - 3/4 bunch
- ground black pepper and salt to taste
Cooking:
1. Rinse all fresh herbs thoroughly under running water, let it drain and then dry with paper towels.
If you do not like cilantro, then you can replace it with parsley, or basil.
After drying, cut the lettuce into wide strips, and chop the dill and cilantro with a knife as finely as possible.
2. Peel the apples, remove the core and cut into medium-sized cubes. Drizzle with lemon immediately to keep the pieces from browning.
3. Transfer all prepared ingredients to a bowl, squeeze the remaining lemon juice. Mix lightly with your hands so that it is evenly distributed, and only then salt and pepper to your liking.
Be careful with salt, for green salads you do not need to add a lot of it.
4. Pour pine nuts right on top of all this splendor. Although, if desired, you can mix them together with everything else. Here you can already act as you want, or as you like more.
Ready meal best served chilled. Therefore, it should be put at least 20 - 30 minutes in the refrigerator. For roast summer day this will be very helpful.
Serve with a slice of lemon.
If you did not find pine nuts, then you can easily replace them with peeled sunflower seeds, or pistachios.
Eat a cold dish with pleasure, enjoy the taste and be nourished with vitamins!
Delicate green salad with chicken breast
I really like this rather nutritious salad, which even picky men will be happy to eat. Many housewives know that they don’t need “grass”, but only serve meat. But they definitely won’t refuse this, they will even ask for more supplements.
It can be cooked quite quickly, especially if there is pre-prepared poultry meat. AT this case either boiled or smoked breast will do.
And as a dressing, we will prepare a very tasty sauce of honey, soy sauce and vegetable oil. You can use both sunflower and olive oil.
We will need:
- chicken breast - 350 gr
- lettuce leaves - 1 bunch
- tomatoes - 2 pcs
- fresh cucumber - 1 pc.
- bell pepper- 1 PC
- hard cheese - 100 gr
- soy sauce- Art. spoons
- honey - 1 tbsp. a spoon
- soy sauce - 1 tbsp. a spoon
Cooking:
1. Such a dish can be prepared from any kind of leaf lettuce, but it is especially tasty from Chinese cabbage, romaine or iceberg. They all have fairly dense fleshy leaves and will go great with all vegetables and chicken.
Leaves should be thoroughly washed under running water. Then let dry, or dry and tear them into small fragments with your hands, put them in a bowl, or better immediately on a dish.
In order for the leaves to retain their appearance longer and keep the juice out, they should be torn with your hands, and not cut with a knife.
2. Tomatoes, peppers and fresh cucumber cut into approximately the same pieces, in this form the finished dish will look more appetizing. Put the vegetables in sequence in a bowl to the greens.
3. Chicken breast can be cut into thin strips, or disassembled into fibers. It will also be good to shape them, as with chopped vegetables. Add it to the bowl with the rest of the ingredients.
4. Pour into a separate bowl right amount vegetable oil and soy sauce, add fragrant honey and mix all the ingredients into a single mixture.
Put the resulting sauce in our waiting salad and mix gently so as not to crush all the components, and at the same time saturate each of the pieces with taste.
As you know, soy sauce is quite salty, and therefore, if we add it to a dish, then additional salt is no longer required. Therefore, taste the dish, and if required, you can add a little salt if desired.
But personally, I already have enough salt, especially since we will also add cheese.
6 Yes, we still have cheese. It is very good if it is hard, like parmesan. It should be rubbed right over all the components. It will look very nice.
Although, if desired, you can still mix it again. In this case, the cheese will also be saturated with a delicious sauce, and will become even more fragrant and desirable.
Such a cold dish can also be prepared in individual salad bowls for the holiday. In this case, you can simply lay out all the ingredients in layers, and pour the prepared dressing on top.
It is in this form that you can taste a delicious cold dish somewhere in a restaurant.
Delicious iceberg-based salad with egg pancakes
There is nothing easier than picking a salad, crumbling onion feathers and boiled eggs and seasoning, better homemade, or sauce. And you can complicate the process a little, and get a very beautiful festive dish that will please the eye.
And what exactly to complicate? Yes, cook egg pancakes! And if the soul requires meat, then add boiled beef to the composition, or.
We will need:
- iceberg lettuce - 200 gr
- carrots - 1 pc (100 gr)
- dill - 0.5 bunch
- salt, pepper to taste
For pancakes:
- egg - 3 pcs
- milk - 50 ml
- salt - a pinch
- vegetable oil for greasing the pan
For refueling:
- sour cream - 100 gr
- mustard - 0.5 tsp
- garlic - 2 cloves
Cooking:
1.Because our main ingredient is very similar to forks ordinary cabbage, then we can chop it, respectively, that is, medium-sized straws.
2. Wash and peel carrots. Then grate it with a grater for Korean carrots. Get a long thin straw.
Transfer it to a bowl with chopped leaves, mix with your hands and salt to taste. If you like spicy dishes, then you can add pepper, and if you don’t like it, then add it anyway, but a little. You will not feel it in the dish, but you will fully reveal the taste of all the ingredients.
3. Prepare our secret ingredient - egg pancakes. To do this, mix the eggs with milk, add a pinch of salt and mix the mass with a whisk. Beating until foam is not necessary, it is important that the mixture is homogeneous.
4. It is better to fry pancakes on a non-stick frying pan. In this case, you will need less oil and they will not turn out very greasy.
If not special frying pan, then you can use the usual one, only lubricate it more actively with sunflower oil so that nothing burns.
5. Share ready pancakes on a flat plate and let them cool completely. Then roll each into a roll and chop into long thin strips.
6. Grind the dill, try to make it as small as possible. Mix greens with pancakes and vegetables.
7. Prepare dressing separately. To do this, in a small cup, mix sour cream with mustard. Using a press, squeeze the garlic into the mixture. Mix everything well into a homogeneous mass.
Pour the contents into the prepared plate in such a way that the serving is neat. The finished dish can be slightly cooled in the refrigerator and then served.
Simple green salad for weight loss
There are enough low-calorie meals for weight loss. But personally, I recently fell in love with this particular recipe with light mayonnaise.
It is he who allows you to simultaneously “deceive” the stomach, and have a tasty meal, and most importantly, get enough of vegetables with a low calorie content.
We will need:
- leaf lettuce (any) - 1 bunch
- fresh cucumber - 2 pcs
- radish - 5 pcs
- dill, parsley and green onions - half a bunch each
- light low calorie mayonnaise- 2 tbsp. spoons
- salt - to taste
Cooking:
1. Tear the washed and dried leaves with your hands into small fragments. If there is a mixture of different varieties, then it can also be fully used.
2. Not very finely chop the onion, dill and parsley. Here, too, you should not be limited, "herbs" can be replaced.
Who loves cilantro can add it, and if you have fresh basil, then it will not be superfluous either.
3. You can choose the method of grinding radishes and cucumbers yourself. Someone likes to grate them more, and someone prefers to just cut them into small strips.
And if you are a fan of tangible pieces, then cut the vegetables larger.
Arrange beautifully on a plate and serve.
Restaurant grade green leafy tuna salad recipe
Usually this dish is served in cafes and restaurants. It is pleasantly refreshing and creates a romantic mood.
And it's also very tasty. And everyone at home and guests loves him very much.
We will need:
- canned tuna - 100 gr
- romaine lettuce, batavia or butterhead - 5 leaves
- tomatoes - 300 gr
- Bulgarian pepper - 100 gr
- cucumber - 100 gr
- pine nuts - 50 gr
- garlic - 1 clove
- basil - 3 sprigs
- lemon juice - 2 tbsp. spoons
- olive oil - 2 tbsp. spoons
- sugar - 0.5 tsp
- salt, black ground pepper taste
Cooking:
1. Drain the liquid from the canned food, remove the tuna and disassemble it into not very large fibers. It will be convenient to do this with a fork.
2. Try the skin of the cucumber, if it turns out to be rough and tough, then it is better to clean it first. It is better to cut the vegetable into medium cubes.
3. Chop the tomatoes in the same way. The size of the cubes can be the same. If you have cherry tomatoes in the refrigerator, then you just need to cut them into two halves. The "geometry" of the salad in this case will turn out to be more diverse.
4. Peel sweet bell peppers from seeds and partitions, and cut into cubes of the same size as cucumbers with tomatoes.
5. For such a salad, it will be great to add garlic. To do this, it must be crushed as finely as possible. This can be done with a regular knife, or a press.
6. Leave three to four leaves of basil for decoration, and cut the rest into smaller pieces. The aroma from it goes when cutting is simply divine!
7. There are several ways to serve this salad. One of them involves combining all the ingredients in one bowl. The other one is like the one in the picture below. Both methods are beautiful and effective.
If you choose the second option, then all components are mixed directly when laid out on plates.
8. If you choose the first option, then putting everything in a common bowl, you should add salt and sugar to it, and also do not forget about pepper. At least a little, but it should be added. Then mix.
9. Before serving, tear the chilled lettuce leaves into small pieces with your hands, send them to a common bowl. Pour in olive oil and fresh lemon juice, which is best squeezed out of a lemon.
Mix all this beauty very carefully to save each of the pieces.
10. Before serving, put on a large flat dish, or in a beautiful salad bowl. sprinkle on top pine nuts and garnish with fresh fragrant basil leaves.
This is the beauty we ended up with. And look and enjoy, and eat delicious!
Green salad with arugula, avocado and shrimp
This salad will surely appeal to the beautiful half of humanity. It can be prepared as New Year's table or March 8, or for a romantic dinner.
The combination of greens with shrimp and fruits is just great, and is a real natural aphrodisiac.
We will need:
- shrimp - 400 gr
- avocado - 200 gr
- arugula - 100 gr
- watercress - 100 gr
- orange - 2 pcs
- lemon juice - 50 ml
- feather onion - 50 gr
- olive oil - 25 ml
- pepper, salt - to taste
Cooking:
1. Peel cleanly washed and dried oranges. Disassemble one into slices, which must be cleaned of the outer film, and put in a bowl.
From the second orange fruit squeeze all the juice into a glass or deep cup.
2. Tear watercress along with arugula into small pieces and send to orange slices.
3. Boil the shrimp in advance until tender in lightly salted water, put in a colander and let the excess liquid drain, and then send to the previous components of our creation.
4. Carefully remove the avocado pulp and cut into small slices or cubes. Pour into a bowl with the rest of the products.
5. Now it's your turn original dressing, in which there will be the most "zest": Orange juice combine with lemon, and then pour oil into them.
Beat thoroughly until smooth and pour the citrus dressing into the prepared salad mixture. Now it remains only to mix all the ingredients with the sauce and let it cool a little in the refrigerator.
Then serve to the table, and enjoy the taste of freshness and seafood.
Salad "Tuscany" with red beans and arugula leaves
Red bean salad will turn out to be quite tender and satisfying, but not heavy on the stomach. Arugula will give a spicy note. The main thing is to add only leaves without bitter stems.
We will need:
- canned beans - 1 can
- feta cheese - 200 gr
- arugula - 120 gr
- red onion - 1 pc.
- garlic - 1 clove
- olive oil - 4 tbsp. spoons
- lemon - 0.5 pcs
- soy sauce - 1 tbsp. a spoon
- ground black pepper to taste
Cooking:
1. Open a jar of beans and drain all the liquid, then rinse it with warm boiled water to wash the cloudy sediment off the beans.
2. Tear the arugula with your hands, removing the stems. Chop the onion into thin half rings.
3. Cut the cheese into neat cubes about a centimeter thick.
4. Chop the garlic clove as thinly as possible with a knife or garlic press directly into the sauce bowl. Pour in oil and soy sauce. Pepper lightly. Squeeze in the juice from half a lemon. Whisk the dressing until smooth.
5. Combine all the chopped ingredients in a bowl, pour over the prepared dressing and mix.
So you can easily prepare a delicious cold dish that everyone who tries will surely appreciate.
So we figured out what types of green salads are, what they are combined with and what can be prepared from them so that it is both tasty and without prejudice to the waist.
As you can see, this is not just some kind of herb, but a plant that is useful for the body. Try to convince your “non-wants” to include this magnificent organic matter in your diet as often as possible, and soon they themselves will notice that they are becoming calmer and healthier.
Bon appetit and vitamin freshness on your table!
We have collected in our directory most of the fresh green salads that are offered in stores today. From it you will learn what taste this or that salad has, what to cook from it, how it combines with food and other types of green and red salads.
Do you know how many varieties and hybrids of lettuces are grown in the world today? More than 1000. In Russia, this figure is an order of magnitude lower, and supermarkets usually offer no more than 10-12 types of salad - but new ones appear every year. So it is not surprising that many of us sometimes stand at a loss at the counters. And the names of salads do not tell us anything.
A single generally accepted classification of salads still does not exist. Although in the scientific classification we would hardly have figured it out. Therefore, we simply take note that salads are green crops, that they possess to one degree or another healing properties, low-calorie, contain many useful substances, which - since salads are usually eaten fresh and raw - are preserved and enter our body straight from the plate.
Salads can be roughly divided into two categories: leafy and headed. In leafy leaves, the leaves are usually collected in a bush, or rosette, which can be recumbent, raised or directed upwards. In headed ones, of course, the leaves form a dense or loose head.
In addition, you can distribute salads into groups according to taste sensations: crispy and soft, bitter, spicy and peppery.
Attempts to somehow systematize the flow of green salads that have filled the counters and markets in recent years sometimes end in a headache. The same salads even in standing nearby Stores may have different names. The problem is that some of the salads are imported, some are domestic. Confusion in translations, plus endless selection and the emergence of new hybrids and names, even specialists are sometimes baffled.
We have collected in our directory most of the fresh green salads that are offered in stores today. From it you will learn what taste this or that salad has, what to cook from it, how it combines with food and other types of green and red salads. For ease of searching, we talk about salads in alphabetical order.
Iceberg (ice lettuce, crisphead, ice mountain, ice lettuce)
The most bought head lettuce in its homeland - in the USA - is also popular with us. Iceberg is a fairly dense round head of cabbage, weighing from 300 g to a kilogram. The leaves are large, light or bright green, juicy, crispy. Unlike most salads, you can store it in the refrigerator for up to three weeks.
Iceberg is slightly sweet, does not have a strongly pronounced taste, and therefore it can be combined with any sauces (especially sour cream) and dishes. It is used as part of salads, as a side dish for meat, fish, seafood, sandwiches and snacks. You can make cabbage rolls with them - use blanched lettuce leaves instead cabbage leaves. And also - given that dense leaves keep their shape well - serve cooked salad in them.
Some people think that you should not mix other varieties of salads with it - they will drown out the taste of Iceberg. Others, on the contrary, appreciate Iceberg precisely because it has almost no taste, and it is easy to mix it with almost any salad.
When choosing Iceberg lettuce, we pay attention to its density: if it seems to be empty inside, it means that it did not have time to ripen, and if it is dense, like winter white cabbage, it means that it was too late to remove it from the garden. Of course, we do not take heads of cabbage with sluggish and yellowed leaves. It is better to store the Iceberg by wrapping it in a damp cloth and putting it in a bag.
Recently, in some places, a new variety of Iceberg began to appear - red ice lettuce.
Batavia
This is the type of the best-selling leaf lettuce in our country. Those. not one variety, but several, combined similar properties. True, some tend to consider it a head lettuce, because it has signs of both. But we don't care.
Look at the photo - this salad is familiar to us. It includes hybrids of Russian and foreign selection and is sold under the names Leafly, Grand Rapid Ritsa, Risotto, Grini, Starfighter, Fanley, Funtime, Aficion, Lancelot, Perel Jam, Bohemia, Orpheus, Geyser, Baston, Dachny, Yeralash, Large-headed, Prazhan and others.
These leaf lettuces usually have a large, semi-spreading rosette with leaves wavy along the edge. Salad is crispy and delicious. We use varieties of Batavia to create different salads, sandwiches and constantly - to decorate many dishes, laying meat, fish, vegetables, etc. on its decorative leaves. The taste of salads like Batavia is slightly sweet, it goes extremely well with meat, especially fatty meat and walnuts.
The leaves of Batavia are green in most varieties, but there are also species with red-brown ones. Recently, red-headed Batavia has become more and more popular, because its leaves are more tender than those of green.
Butterhead
In Europe, Butterhead is perhaps the best known of the buttery head lettuces (see Butterhead lettuce below). Why? Firstly, Butterhead has a mild, delicate taste, and secondly, it is one of the most inexpensive salads. The tender leaves of Butterhead form a small head, the outer leaves of which can be bitter. And the core of the head is crispy.
One medium head of lettuce yields approximately 250 g finished leaves. You can cook Butterhead with a suitable dressing - by the way, it relieves fatigue well. Can be mixed with other salads or garnished with dishes. Butterhead perfectly complements sandwiches, it can be used in the manufacture of rolls at home - instead of nori strips.
Witloof (chicory salad, Belgian or French endive)
One of the types of chicory salads (see below), very popular in Europe and not too popular with us. It is grown in two stages: root crops ripen in summer, and in winter small dense cabbages are driven out of them, elongated and pointed, weighing about 50-70 g - which is Witloof salad.
The pale yellow or white color of the lettuce leaves is due to the fact that the sprouts grow in the dark. And the lighter the color - the less bitterness in the leaves. Not without reason, translated from the Flemish Witluff - a white sheet.
Leaves are juicy and crispy. Witloof is prepared in many ways - boiled, stewed, fried, baked, but the most useful is eating it raw. For salads, you can cut heads of cabbage lengthwise, across or disassemble into leaves. And to eliminate bitterness - if necessary - the leaves are washed for 15-20 minutes in slightly warm water, or dipped in boiling water for 1 minute, or soaked in salted cold water for 2-3 hours.
During heat treatment, the bitterness practically disappears.
Note: bitterness is concentrated mainly in the compacted bottom of Witloof sprouts. The bottom can be simply cut out.
By the way, a long time ago, domestic breeders bred an early ripe variety of witloof called "Cone". He has almost no bitterness, weighing about 100 g each.
From the moment of cutting, Witloof sprouts keep their taste qualities cool for up to 3 weeks.
(watercress, watercress, spring cress, water horseradish, brune cress).
Offered grades - Portuguese, Improved, Broad-leaved, Podmoskovny. Not to be confused with garden cress (see below).
Watercress greens - the leaves and tops of young shoots - are distinguished by a sharp mustard taste. Therefore, watercress is both a salad and a spicy condiment. Can be used for salads, sandwiches, soups, omelettes. Great - chop coarsely, season to taste and serve with meat, game or fish. Even ordinary potatoes seasoned with watercress (as well as gardening) take on spicy taste.
Watercress should not be crushed, otherwise the greens will be more bitter, and the flavor will decrease. Small leaves are appropriate in any salad as a whole. And it practically does not combine with other spicy herbs.
Watercress greens stay fresh for a very short time, so use them immediately after purchase.
(oak, oakleaf, Red oak bodice from English - “Red oak leaf”).
Why he was given such a name is not necessary to guess: his leaves are very similar to oak ones. Extremely attractive leaves of green-red colors and their shades.
Dubolistny - one of the most bright salads both in color and recognizable rich taste with a delicate hazelnut flavor.
The most famous varieties are Amorix, Asterix, Maserati, Dubrava, Zabava, Credo, Dubachek.
So that the taste of Oakleaf is not lost, it is better to choose salads and dishes with it, where there are no other dominant tastes. Oakleaf is good to add to dishes of champignons, avocados, smoked salmon, hot salads, appetizers, and some desserts. With him they acquire new taste croutons and croutons, it goes well with garlic and chopped almonds. From it comes great side dish to fried fish.
All sauces made from vegetable oil, vinegar and salt are suitable for dressing. So do not drown out the subtle taste of Oak Salad with thick, heavy and spicy dressing sauces. But using decorative leaves to decorate salads is highly recommended.
Oak lettuce practically does not withstand storage for more than a few hours - its leaves are very sensitive to temperature changes.
(pak choi, mustard cabbage, petiole)
Not to be confused with Chinese cabbage (see below).
Chinese cabbage is represented by two types - white stalks and green stalks. Dense dark green leaves are arranged in a compact rosette on light, thick, juicy and fleshy petioles. The taste of the leaves is slightly bitter, delicate, fresh and strongly reminiscent of the taste of spinach. In Europe, its leaves are cooked like spinach - chopped, stewed a little and served as a side dish for meat. And the petioles are steamed like asparagus.
Chinese cabbage is very healthy in its fresh form and is valued for its high content of the amino acid lysine, which helps cleanse the blood. It makes good salads, in particular, the well-known tasty salad “kim chi”. It can be boiled, stewed, preserved, dried, used as an independent dish or side dish.
When buying, we will be careful: if the petioles seem to be covered with mucus, and the leaves are soft, this is, to put it mildly, stale cabbage.
Korn (field lettuce, lamb grass, mung bean salad)
Korn - these are small dark green leaves, collected in "roses". Delicate leaves have the same delicate fragrance and a sweetish-nutty taste, the spicy note in which is not immediately felt. The ancients considered the root an aphrodisiac.
The best dressing for the corn is olive oil, which brings out the taste of the salad more vividly. The taste of the root will not be lost in the company of any products and other types of green salads. A perfect match for the root is chicory salad. And more - crispy fried bacon slices, croutons, citrus fruits, onions and especially nuts. And in some countries, the root is served with lingonberry sauce.
Korn keeps fresh in the refrigerator for about three days.
(garden cress, fever grass, garden pepper, horseradish, bed bug)
Long known for its healing properties, lettuce contains mustard oil in its small leaves, which gives it a sharp taste, similar to the taste of horseradish. Therefore, watercress is also savory seasoning. It should be noted that cress is the leader among salads in terms of the amount of vitamins and microelements contained in it.
Fresh watercress is widely used in cooking. An excellent ingredient for any salad mix, able to add a bright taste and sophistication to the most faceless salad; seasoning for meat, decoration for any dish.
Watercress leaves are an excellent garnish for chops and game. It makes it appetizing green oil for sandwiches, it gives a savory taste to canapes, cheese and curd snacks and salads. Cress is added to cold soups, sauces and toppings are prepared with it.
During heat treatment, of course, some of the nutrients are lost, but on the other hand, the very noticeable peppery taste becomes softer, and watercress can be added as little as possible. hot seasoning in soups, broths, vegetable purees.
Watercress, like watercress, should not be crushed, otherwise the greens will be more bitter and the flavor will decrease. And it also practically does not combine with other spicy herbs.
Even freshly cut watercress can be stored in the refrigerator (in a glass of water) for no more than a few days. So it's not worth stocking it up.
lettuce
One of the oldest salads on the planet and our good old friend. Lettuce has at least 100 varieties that differ in color, size and leaf configuration. There are varieties of lettuce with leaves forming loose rosettes, there are varieties with more or less dense heads.
Lettuce has never had a strong taste, its leaves are rather insipid, do not contain bitter or sour substances. Therefore, lettuce is the perfect companion for more flavorful salads and any fresh vegetable.
Lettuce is put in sandwiches, stuffing (stuffed cabbage, etc.) is wrapped in blanched leaves, and creamy and cream soup is also cooked. You can use lettuce leaves as a “lining” on which any salad is laid out. But putting hot meat or fish on it is not worth it - a thin sheet will quickly lose its attractiveness.
If you are going to use lettuce in a salad, first let it soak for 20 minutes in cold water so that it is juicy and retains this juiciness.
If we bought a fresh salad, then it is stored in the refrigerator for 2-4 days.
Lollo Rossa
One of the most popular and most beautiful salads. It is represented by several varieties, the most purchased are Lollo Rossa (red-leaved) and Lollo Bionda (green). Lollo Ross is also often referred to as coral lettuce. In addition to these two, there are also varieties of Mercury, Barbados, Revolution, Pentared, Relay, Nika, Eurydice, Majestic, etc.
Italian bright curly handsome - a relative of our old friend lettuce. Lollo Rossa has an intense, slightly bitter, nutty taste. Green Lollo Bionda has a more delicate taste.
The leaves are quite soft, they give the salad volume. Lollo Rossa is good on its own - there are enough recipes with it - and mixed with spicy salads. Salad goes well with hot appetizers, sauces, baked vegetables and is very suitable for fried meat. Not to mention the rare decorative leaves that can decorate any dish.
When choosing a salad, first of all we look at the color - Lollo Rossa should not be completely dark red - this is an overripe lettuce. Fresh lettuce will keep in the refrigerator for up to two days. And, in order not to deteriorate during this time, after the purchase, we carefully sort out and fold (not wash!) The leaves, wrap them with a damp cloth and send them to the refrigerator. Lettuce spoils faster in a bag.
Chard
Swiss chard, a relative of spinach - and similar to it. Chard is grown as a green plant. It was well known in the times of Ancient Greece and Rome and was then called "Roman cabbage".
Unlike regular beets, chard has leaves and stems that are edible. There are two main types of chard: stem (veiny) and deciduous (chives, chives, Roman cabbage), and in addition - numerous varieties that differ in the color of the stems (whitish, yellow, light and dark green, orange, pink, etc.), as well as the shape of the leaves - they can be even or blister-curly.
Leaves are used fresh or boiled for salads, sauces, beetroots. The taste is similar to spinach - soft, sweetish.
Petioles (stems) - consumed in the same way as asparagus or cauliflower, boiled or stewed for salads and soups.
When buying chard, we check if the leaves and stems are damaged. In addition, they must be fresh. Chard will keep in the refrigerator for several days.
Let's take note: quickly boiled stems and leaves can be frozen and stored in this form for a long time.
Creative housewives stew chard alone or with other vegetables, make cutlets and casseroles with cottage cheese, pie fillings, cook soup, serve as a side dish for fish ... in a word, there are a lot of options.
This is also a type of head lettuce - i.e. not one variety, but several similar ones: Berlin yellow, Festivalny, Noran, Kado, Moscow region, Sesame, Attraction, Stubborn, Contribution, Libuza, Russian size, May Queen, Pervomaisky, Maikonig, White Boston, Cassini, etc., - the leaves of which may be pale green or with a reddish tinge.
We talked about the most popular of these salads - Butterhead - above. These varieties are called oily because the smooth leaves are oily to the touch - they contain a lot of fat-soluble vitamin E. In ancient times, such salads were grown for the sake of oil.
Oily lettuce leaves are tender, juicy, with a slightly sweet aftertaste. They are not cut - only torn by hand. And experts recommend removing the extreme leaves of the head and thick petioles. The leaves are good in combination with other green salads.
When buying an oily salad, be sure to look at the date - these salads do not tolerate long-term storage, the amount of nitrates sharply increases in them.
Mesklan
From French Mesclun - mixture. This is not a lettuce variety - it is a mixture of young leaves of several lettuces and aromatic herbs. The composition may vary. Mesklan is sold in packages of different weights, the mixture is ready for use, it does not even need to be washed.
Mitsuna
Popular in its homeland - in Japan - and other countries, leaf lettuce, which we have recently appeared and is not familiar to anyone. Pepper salad with leaves of an unusual shape - with sharp, as if chaotically jagged edges.
Mitsuna - very fragrant salad with soft pepper flavor. Most often it is used in a mixture with other salads. Mitsuna manifests, enhances the aroma and taste of mixed salad, to which it is added, enriches its nutritional value. In some recipes, it is fried in a wok.
Novita
That's really it - Novita! That is, the salad is so new to us that there is no information about it on the Internet yet. It is only known that this is a Dutch variety of leaf lettuce. We could find a picture of it on the website of a Turkish company that produces and sells seeds various plants. Even in the picture you can see that his leaves are tender. But this is all the information about Novita salad for now.
Night violet (evening, hesperis)
This flower, of course, does not apply to salad plants, but the young leaves of violets are also edible and are used to make salads. These leaves are especially loved in Italy. They are spicy in taste, it reminds someone of pepper, someone - horseradish. The night violet is part of the Italian and French mesclans (see mesclans above).
In Italy, night violet is often mixed with chicory salads, getting not only tasty and spicy, but also a very picturesque salad. Night violet leaves are used to make pesto. Fragrant violets decorate some dishes, for example, carpaccio.
Fans of planting violets make salads from young cuttings of garden violets, seasoning it with salt and pepper, mayonnaise or vinegar, citric acid.
It remains to be said that it is worth washing the leaves of night violets properly - they often contain sand, and that this greenery fades very quickly
Palla Rossa
Another variety of red-headed chicory lettuce (see below), which differs from other headed chicory varieties in that it gives an early harvest. Palla Rossa - these are not small heads of cabbage weighing up to 200-300 g,
Palla Rossa is distinguished by dark red leaves with white ribs, crispy and juicy. Him pleasant taste with mustard. It is used in the same way as other chicory salads, but most of all - fresh. And, of course - to decorate different dishes.
Chinese cabbage(Petsai, lettuce)
An oblong loose head of tender and rather juicy leaves. There is also half-headed and leaf Chinese cabbage. It is valued mainly for its cheapness and rather long term storage, during which Beijing does not lose anything from a rich set of vitamins and minerals. And she is still loved by those for whom low calorie diets almost a way of life.
The taste of Beijing cabbage is tender and pleasant, you can cook a variety of salads from it, cook soups and borscht, and put it in sandwiches. It can be salted and marinated. True, experts do not advise connecting chinese cabbage With elite varieties salads such as radicchio or arugula: Peking is said to simplify the taste of the dish.
When choosing Beijing cabbage, we put aside yellowed and large long heads of cabbage, which may turn out to be bitter and not very pleasant in taste, the best size is 25-30 cm.
(rapunzel, feldsalat, vegetable valerianella, mung bean salad)
The name of this lettuce is reminiscent of its distant past, when it was a ubiquitous weed. Today, field lettuce is known and loved in all cuisines and grown in vegetable gardens and plantations.
Its bright, small tender leaves, collected in small rosettes, are distinguished by a mild nutty taste and delicate aroma hazelnut. Not without reason in Switzerland it is called " walnut salad". And in Germany, where it is very popular, they simply call feldsalat - which in translation is - field salad. There are many varieties of field lettuce, some of them eat young roots - like radishes.
Field salad is good on its own - with different seasonings (vinegar, vegetable oil, lemon juice, sour cream or mayonnaise - to choose from). Excellent partners for such a salad are smoked trout, bacon, poultry, stewed mushrooms, boiled beets, nuts.
In many countries it is used as a side dish for meat and fish dishes. Sometimes used in soups or cooked like spinach. With this salad fragrant sauce pesto, another option is yogurt sauce with mashed lettuce. A field salad is also good in green mixed salads.
Field lettuce keeps fresh for several days. So that the salad does not lose moisture, and therefore juiciness, we store it in a bag - and in a cool place.
Radicchio (radicchio, radicchio)
Creating this chicory salad (chicory see below), nature has mixed shades from white to light red and maroon on its palette. Depending on the variety, the color may vary somewhat, but all types of Radicchio are very spectacular. It was not for nothing that he received in his homeland, in Italy, the poetic nickname - "the winter flower of Italian cuisine."
For some reason, we often confuse Radicchio with Radicchio (see below), which also refers to red chicory salads. Radicchio is grown in different areas in northern Italy, and each of them has its own subspecies of lettuce, slightly different in appearance and taste. Radicchio is a little or almost complete absence of leaves - but what picturesque juicy stems!
It is worth greasing Radicchio with a mixture of olive oil, balsamic vinegar, salt and pepper, frying on a grill or a grill pan - and we get a wonderful side dish for fish and meat. And the bitterness characteristic of all chicory will only emphasize and set off the taste of the dish.
Radicchio is a good companion for mixing with green salads, salads with fish, seafood, fruits, they cook risotto, pasta with it, add it to poultry dishes ... in a word, there will always be a use for it. You can keep it for several days.
Radicchio (radiccio, radicchio, radiscio; red chicory, Italian chicory)
The red-leaved variety of lettuce chicory (see below) is already well known to us and comes from Italy. To achieve such a juicy purple-violet color, heads of cabbage are closed from sunlight at a certain time and frozen, as a result of which not chlorophyll accumulates in the leaves, but a purple pigment. Which not only gives color, but is also a strong antioxidant.
Less well known among us is that radicchio is grown in a wide variety of varieties and leaf colors. But it is enough for us to know that winter varieties of lettuce are less bitter than summer ones.
Due to its bitter-spicy taste, Radicchio is usually put in mixed salads and assorted vegetables in small quantities, but it also goes well with spicy greens. Sauces and dressings based on mayonnaise or dressings with honey help muffle bitterness, fruit juice. In Italy, they like to fry Radicchio leaves in olive oil, just like we fry cabbage - this removes bitterness.
Radicchio is used to make risotto, it is stewed and grilled. It is a good partner for onions, garlic and thyme.
Note: light, yellow-green varieties of Radicchio are suitable almost exclusively for salad.
The leaves keep their shape remarkably, so sometimes they are used as original "salad bowls". And just a few pieces of bright leaves not only make the taste of the dish more piquant, but also decorate any salad.
Radicchio can be stored in the refrigerator for up to two weeks. If we see that the upper leaves have withered, those behind them usually still retain their juiciness and taste.
Romaine (romaine, romano, romaine, kos-salad, kos, romaine lettuce)
Crispy delicious salad, also from Italy, one of the most ancient. Romaine has been crossed - and continues to be - so many times with different leaf and head lettuces that many new types of it have arisen.
It does not apply to either head or leaf lettuce - but occupies an intermediate position between them. So if we see the names Xanadu, Remus, Wendel, Manavert, Pinocchio, Dandy, Mishugka, Paris Green, Salanova, Cosberg, etc. are hybrids of romaine lettuce.
Romaine leaves are long, thick, dense, strong, juicy, dark green and green in color. Closer to the middle of a loose head or rosette, the leaves brighten and become softer. The lettuce has a tart, slightly spicy and slightly sweet-nutty taste that will never be lost in combination with other lettuce leaves.
Romaine is delicious on its own, especially with savory yogurt dressings. It is often used in sandwiches and hamburgers, in mixed salads. And if we are going to cook a Caesar salad, then the use of Romaine leaves in it is a recognized classic.
Lettuce leaves are also added to soup puree or to vegetable sauté. In these cases, the taste of Romaine is close to that of asparagus.
The average weight of heads of cabbage is 300 g. Lettuce is stored in the refrigerator - like Iceberg - 2-3 weeks.
Arugula (arugula, arugula; Eruka, indau, rocket, arugula, caterpillar, walker)
This is a small plant, they say - best friend a losing weight girl, because not a single salad helps to improve metabolism in such a way. Since ancient times, men have believed arugula to be an aphrodisiac. Most salads can only envy the current popularity of arugula in our country.
It belongs to the cruciferous family, is closely related to the dandelion, is a thin stem with grayish-green leaves. unusual shape. These leaves are charged with a peculiar spicy aroma and a spicy mustard-nut-pepper taste. It also differs in that it does not grow in a rosette or a bunch, but in separate stems.
The taste of arugula is ideally combined with other popular Mediterranean products - olive oil and balsamic vinegar, cherry tomatoes, and parmesan. It is added to salads, pasta, risotto, pesto is made with arugula. You can make the perfect side dish by simply heating the arugula for a couple of minutes in a pan along with garlic, olive oil, salt and pepper.
Arugula is used for snacks, okroshka, cottage cheese dressing, soups. Its taste goes well with meat, fish and seafood. And yet - used as a spicy seasoning for salting.
When choosing arugula, we do not reach for long plants - it is best if the length together with the stalk is 9-15 cm. It is better to use only the leaves - the stalk is more bitter. Delicate leaves of arugula wither quickly - so oh long term there is no speech storage.
Asparagus (asparagus)
The ever-popular asparagus has two varieties - white (it is more tender) and green. It is believed that the thicker the stalk of asparagus - the better, more fragrant - and more expensive, by the way.
Asparagus is steamed or cooked in salted water. Usually the stems are cleaned - from the middle of the heads down - and the woody ends are cut off. Classic asparagus served with hot melted butter or hollandaise sauce.
Asparagus is served as a side dish, baked with sauce or cheese, or with other vegetables, pancakes are baked from them, etc.
When choosing asparagus, we prefer dense, well-formed stems. Asparagus will keep in the refrigerator for up to 5 days, but loose and not bundled. It can be frozen, but after that it can only be used for cooking hot dishes.
(usun)
This stem lettuce is little known to us, although Far East it has been grown for a long time. Wusun asparagus salad is very popular in East Asia.
Uysun is a thickened long stem, abundantly covered with bright long leaves. The stem can grow up to 120 cm and be as thick as a hand. He fully owns all valuable qualities lettuce.
Both leaves and stalk of asparagus lettuce are used. The leaves are suitable only fresh, tender and sweetish, they go well in salads with cucumbers, radishes, eggs and onions. The stems are prepared both raw and - which is much tastier - boiled and fried. And also - uysun is salted in reserve.
Uysun stalks are juicy and tender, many consider them a delicacy. Boiled stems taste like asparagus.
Note: asparagus lettuce leaves in their own way nutritional value 4 times superior to head salads.
Asparagus salad is perfectly absorbed by the human body, while it helps to better digest meat, fish and other products.
Frise (frise, curly endive, curly chicory)
Frize means curly in French. It has narrow curly leaves, light green around the circumference and white-yellowish in the center. Previously, in order to get this tender light center without unnecessary bitterness, the frieze, like some other chicory salads, was tied or covered, depriving the light of access.
Now self-bleaching varieties have been bred that do not need to be tied. Frize is a curly variety of endive (see below). Friese is about the size of a head lettuce.
Frize is gaining more and more popularity in our country. This is also due to its taste with a special slight bitterness, and its useful properties, and, last but not least, with the decorative effect of the salad.
Frize fresh is rarely used in splendid isolation, usually in mixed salads, to which it gives a spicy bitterness and beauty. It goes well with other leafy salads, arugula, garlic, thyme.
The tickling-sharp bitterness of Frize organically complements the taste of fish and shrimp, meat snacks, soft cheese and - citrus. Frise is the perfect companion for crispy fried bacon.
When choosing a Frize salad, we pay attention to the inner light leaves - they should be fresh, the green outer ones - not sluggish and tight. Wash the salad well before cooking. If some leaves are long - divide in half. Small leaves are used whole.
The history of the cultivation of wild chicory began in the 17th century in Holland - its roots were grown to replace expensive coffee. Later, the aerial parts of plants began to be used. This is how chicory salads appeared, different types of which have one thing in common: they are bitter to one degree or another. But very tasty and healthy.
As salad varieties are grown: endive, its varieties of escarole and frise, as well as witloof, radicchio, radicchio and frise.
Endive and escarole (escarole) are twin brothers in their properties, and their difference is only external. Escarole is a type of endive.
Endive is a powerful rosette of rather long, rugged, wavy-curly basal leaves.
Escariole is distinguished by wide, rounded petiole leaves.
Frize - has a mass of narrow curly leaves, light green around the circumference and white-yellowish - the most tender and almost not bitter - in the center. It is also a type of endive.
Witloof - almost white strong heads of cabbage, expelled in the absence of light from root crops grown in summer (see above for details).
Radicchio - a salad of very spectacular appearance, which has almost no leaves, but has luxurious juicy stems; refers to red chicory salads (see above).
Radicchio is also a red chicory salad, which is grown using a special technology, which provides Radicchio heads with such saturated color(see above).
Spinach
This type of salad greens has been known for a long time and is popular in all cuisines of the world.
It grows in rosettes, in which 8-12 leaves are collected, depending on the variety - flat or wrinkled, round or oval.
Spinach leaves are tender and juicy, rich green in color. Winter varieties have larger leaves darker than summer ones.
Spinach is 91.4% water, while it has the so-called "negative" calorie content, i.e. our body spends more energy digesting spinach than it receives from it
The taste of tender and juicy spinach leaves is pleasant, sweetish. It is best to use it fresh, like green salads in general, but spinach is also good boiled, especially since it contains a lot of protein and vitamins that are not lost during heat treatment.
We use baby spinach with spicy sweet and sour sauces, which go to him like that, add to salads, and older leaves can be blanched and mashed. You can simmer spinach in vegetable oil with pine nuts - and it will become great addition to pasta and any cereals. Spinach is used in soups, casseroles, omelettes… and much more.
When buying, we choose spinach with lighter leaves on thin stems - they are younger, and therefore more tender. Winter varieties should have strong leaves and a fresh smell. We wash thoroughly - sand comes across spinach outlets.
Spinach in a plastic bag will keep in the refrigerator for up to a week. But - after 2-3 days there are practically no vitamins in it.
Sorrel was enjoyed by the French in the 12th century. And in Russia it began to be used a little more than 100 years ago. But they appreciated it, and now they don’t use sorrel as soon as they are. And in salads, and in soups, and in the form of fillings, etc.
Sorrel is an excellent component for mixed green salads, especially in company with lettuce and wild garlic.
In stores, it happens infrequently, but in the markets in the spring and later - please. It is better to use it immediately - otherwise the vitamins are lost, and the appearance. But it keeps for a day or two in the fridge.
Endive and Escariole(escarole)
Endive is one of the main types of chicory salads (or lettuce chicories). Escarole is a type of endive.
We talk about these two salads together because they are almost identical in their characteristics and differ only appearance. Endive has a powerful rosette of rather long, rugged, wavy-curly basal leaves, and Escariole is wide, rounded petiole leaves.
Both lettuces have a color range from light green-yellow to dark green.
Endive, once forgotten for a long time, has become more popular in recent decades - it has become known that it contains a high content of vitamin C. And natural vitamin C is the best way to raise immunity.
In addition, endive and escariole contain inulin, an easily digestible carbohydrate that is extremely useful for diabetics and those who need dietary nutrition.
Juicy, tender and tasty endive and escariole salads, of course, have a bitter aftertaste characteristic of chicory salads.
To eliminate excess bitterness, endives and escaroles are tied up a few weeks before removal, lifting the outer leaves, blocking the access of light, due to which delicate light centers of salads are formed. But science is moving forward - self-bleaching varieties have appeared not so long ago.
You can eat these light-colored lettuce leaves, seasoning with citrus juice to reduce bitterness. But more often endive and escarole are added to mixed green salads. And these salads are good together with pineapples, peaches, pears, the sweetness of which neutralizes the bitterness of chicory.
You can eat unbleached leaves, but it is better to blanch them to remove excess bitterness. And these leaves are also stewed, and then they become a side dish for main dishes.
Endive and escarole are refrigerated like the others. leafy salads, 2-4 days.
Helpful Hints:- We carefully inspect the salad before buying. Wormholes, mold, holes and growths are evidence of disease. If the top leaves are good, fresh, then the whole salad is good. And, of course, we do not take sluggish, yellowed specimens.
- Headed salads are best stored whole. Sort the leaves, separate the leaves, fold them carefully, wrap in a damp cloth and put in the refrigerator. And do not wash - they will rot.
- To refresh greens after storage in the refrigerator, dip for a few minutes in ice water, shake and let dry.
- The salad does not show how much nitrate is in it. But it’s better to be safe: before cooking, put the salad in cold water, and most of the unhealthy substances will go away.
- Do not even substitute salads for a few minutes sunlight- much-needed vitamin C will simply disappear.
- It is permissible to cut off only unnecessary parts of green salads with a knife. We do the rest by hand.
- Dress the salad before serving - otherwise it will get soggy and wither.
- Salads love vegetable oil, olive oil is the best. Especially tender lettuce leaves.
- Do not go overboard with spices - otherwise we will kill the aroma of the salad itself.
- It is preferable to use mayonnaise one in which there is no vinegar, which means your own,.
- A 50 g serving of salad is usually enough for one eater.
- And "for a snack" - information especially for the weaker sex. French women love to take salad baths because they know what excellent tool for skin health and nutrition. This is done simply. The bath is filled with body temperature water, i.e. 36.6, a lot of different lettuce leaves are put in it. 15 - 20 minutes in such a bath - and the skin, as they say, simply shines.
It's amazing. But the most useful are those that were prepared only from natural plant foods. The beneficial effects of greens on the human body have long been known, so it is recommended to include it in your diet every day. It is rich in vitamins, chlorophyll and vegetable protein.
To diversify your cuisine, we suggest that you familiarize yourself with the types of greens for salads.
Types of greens for salads
Deciduous
Very rich in vitamins and organically processed basic salts. Iron richer than all others nutrients. Chlorophyll is the substance that gives leaves their green color. human body very beneficial effect: increases metabolism, tones and rejuvenates. In addition, green leaves contain complete proteins.
Salad
Of the vitamins, it contains especially a lot of A. The properties depend on the variety and on the season. The richest mineral composition gives the variety "romaine", but in the fall this lettuce loses some of its properties, and "lettuce" loses them by the end of summer. There is, however, a good winter novel. Lettuce - tender salad. Preference is best given to head varieties of lettuce. Romaine is strong and soft, escarole and endive are hard: this late varieties. Lettuce is well preserved even during the heat, if it is placed upside down in a bowl of water (a bouquet of lettuce).
Of the cultivated varieties - the best French. Only young sorrel is suitable for a raw food diet. With constant pruning, it can give a suitable product all summer, but the best sorrel is spring. Its action is blood-purifying and tonic. Its stems are also used.
The French variety is more tender than the German variety, and is more suitable for raw vegetable dishes, much lighter and smaller than German. The richest organic salts vegetable, contains all vitamins, especially A. It also contains a lot of potassium and iron.
Cultivated in many peasant gardens of the Leningrad region. Leaves should be cut when they reach 10 cm in length. It tastes like dandelion leaves.
The best variety has dark green bright leaves (Bruncress). Very rich in iron. It is a pity that this variety is almost never bred in Russia. Watercress with very small light leaves is known for its antiscorbutic properties, it is perfectly bred indoors, even in winter.
One of the most valuable plants for a healthy kitchen, thanks to its diuretic, antitoxic and tonic properties. Leaf celery is especially fragrant. As a rule, its leaves and stems are eaten. If you use only the outer parts of the plant, trimming them as needed, then the same plants can serve for a long time. We recommend that you read the article.
Beet tops, radish tops, radish tops
It is used when it is young, very fresh and juicy. The tops of carrots, being fermented, give a good product.
Has useful properties. It is grown almost all year round. It can also be grown in pots, cutting off the leaves and stem as it grows. The best varieties are large. On the healthy cuisine go the inner parts.
Green garlic and onion
Green garlic is used only young (fresh).
The best specimens of onions are short and thick, the tips of the leaves should be cut off (they fade quickly).
The leaves are not good for food. You need to cut them carefully. The organic acid contained in the raw stems does not seem to do the same harm as when it is converted into the inorganic by cooking. Store the stems well by immersing them in a bowl of cold water.
Contains vitamin C, a significant amount of calcium and sulfur. Adherents of a healthy diet consume it when the stems reach at least 15 cm in length, then finding in it a special good taste.
As a rule, vegetable stems do not contain as much useful elements: vitamins, salts, etc., like leaves, and vegetables grown without light (white vegetables) are poorer than the rest in useful composition.
How to store greens at home
Keep in a cool, ventilated area or on a glacier, in small quantities, wrapped tightly in paper or submerged by the roots in water like a bouquet. If you want to extend the shelf life even more, then in baskets covered with paper, having previously cleaned of root leaves, rot, and sluggish parts. Lay roots up.
The article presents a small part of the greens, which is suitable for making salads and other healthy meals. Fortunately, nature has endowed us with a large amount of plant foods.
What greens do you like to add to salads?
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