Salad "Green". Preparation of delicious salads (recipes)

Correctly picked and seasoned salad is the destiny of the most skillful cooks and gourmets-professionals. A simple blending of greens, which is attractive, is a rather risky business. Each salad has its own characteristics and moods. The combination of individual varieties gives the fish tartness and nobility, meat - piquancy and color. Salads are supplemented with fresh notes and amazing aroma.

Greenery

Modern supermarkets and vegetable shops offer a rich selection of salad mixes and dressings for them. To understand and experiment with the flavor notes of your dishes, you need to fully explore the world of greenery. Few people know that there is a salad green (lettuce, spinach), white-yellow (Witloof) and green-red (Dubolisty salad).

Lettuce

A classic guest of the usual dishes is a juicy and communicative lettuce. Due to the absence of bitter and acidic substances, it refers to the species 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 sort of salad that children especially like.

Lettuce is a vitamin bomb containing 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. Optimum low caloric content and the attractiveness of green leaves look make it a popular decoration for second courses and even snacks.

There are about a hundred kinds of amazing lettuce. Mineral salts, vitamins and trace elements are distributed unevenly in the head, therefore homemade salads must be prepared by combining the external and internal leaves.

To store such a vitamin product should not be more than a day (the only grade of lettuce "Ice Mountain" can be stored in the vegetable department for no more than two days). Wash and cut this kind of greenery immediately before use. The seasoned salad quickly sinks to the bottom and loses its brand appeal. Therefore, there are such dishes are necessary among the first.

Iceberg

Green fresh salad Iceberg - a direct competitor to lettuce. It's quite a heavy lettuce lettuce. It has a juicy light green or saturated green colors and can be safely stored in the vegetable compartment of the refrigerator for up to three weeks. Homeland Iceberg is America. But the popularity of salad was received in all countries. Juicy and inimitably crispy Iceberg leaves are attracted by their neutral taste. It can be combined with any refueling (the most effective combination of leaves with sour cream) and fried foods.

Leaves Iceberg often give out for cabbage envelopes stuffed cabbage. This salad is green and quite strong, so the meat base feels great in his arms.

Picking a fresh Iceberg, you need to feel it out. The emaciated heads speak of his immaturity. Too dense and strong, like white cabbage, that the Iceman overruled.

Batavia

Homemade salads often contain Batavia - a leafy and leafy and insanely crispy salad. Leaflets fit tightly to the center, creating a head in the form of a wavy rosette. This kind of greenery is often found in sandwiches, fish formations and vegetable salads.

Witloof

Funny white-yellow salad Witloof are grown in two stages. At times, the heads are scrupulously cut out, and on winter days they are kicked out of small and strikingly compact kochanchiki, weighing no more than 70 g, slightly pointed and unusually elongated.

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

Watercress salad

Mustard taste is Watercress salad, whose leaves are a popular ingredient of sandwiches, meat dishes and dressings. Because of its aroma, it is often used to make omelettes. To diversify tasty salads is easier than simple with the help of Watercress salad, it is only necessary to add large-sliced washed leaves or small uncut. They will give any salad an advantageous piquancy.

Delicious salad

To surprise the guests, and most importantly, to please the household will help the popular Iceberg, 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 preparation it is necessary:

• A half a kilogram of selected Iceberg leaves;
• 1 medium lemon;
• A teaspoon of sea salt;
• Garlic (spring pod);
• Olive oil (filtered) for refueling.

Preparation

1. Leaves Iceberg must be torn (cut long strips),
2. Lemon should be cut and squeezed out of it. Cut the garlic in length in small strips.
3. Next, the salad stripes are mixed with garlic, season with sea salt, lemon juice and olive oil. Such a treat is a joy for a dietary table.

Shrimp

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 grams 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.

Preparation:

1. Young asparagus must be boiled in salted water (minutes 15-17), then you need to throw it on a sieve and cool it. Then you need to boil the shrimp on a small fire.
2. Ready-made seafood must be cut into medium pieces, lettuce green should be torn into medium pieces and mixed with shrimps.
3. To the mixture you need to add peeled grains of grapefruit, asparagus. Now the turn of the dressing: mustard, wine vinegar and seasonings carefully mix into a homogeneous fragrant mixture. The seasoned dish can be decorated with almonds or cashews.

The recipe for an inexpensive salad

No less piquant and noble "Swedish salad with potatoes." It will require:

• 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 broken into strips of medium length and width (2-3 cm). For filling, you must mix yolks, spicy mustard and sugar. After that, pour the cream and vinegar into the sauce and mix everything until smooth. You can serve salad by pouring it with sesame seeds.

Conclusion

Now you know what kinds of greenery there are. We also described a recipe for an inexpensive salad, not just one, but three.