We get acquainted: salad romano and dishes from it

Among useful plants used by man for food, far from the last place is occupied by various kinds of salads. One of the most popular in the culinary arts of different countries is considered to be a salad romano. Why? Now we will explain.

Romano: solid pluses

Romagna salad is a wonderful greenery canteen, which is actively used for preparing various tasty snacks. The plant forms a head, somewhat like a cabbage, only the leaves of it have a different shape. They are impressive in size, oval, juicy and crispy. The bright green color on the outside is replaced by a gentle green on the inside. Because the salad romano so effectively looks in different dishes on the background of other products. And the taste of the plant did not disappoint. The leaves are slightly sour, with a delicate nutty flavor. And as for utility, the advantages of the product over other varieties are obvious. Romagnola salad contains a large amount of vitamin C and A, mineral salts, calcium and iron. Here is a green stuff for our body!

Component in dishes

As one of the ingredients, the salad is remarkably correlated with vegetable and meat dishes. Moreover, it perfectly complements soups-mashed potatoes, vegetable sauté. To taste the salad romano is well combined with garlic sauces, with sour cream, yoghurt.

Salad with romano leaves and fish

Take the meat of a good, greasy smoked fish, cut it into small pieces. Also cut into small slices a few tomatoes, hard cheese - cubes, for example, mozzarella or any other to taste, only to not be excessively salty (salted fish). Now a couple of leaves of the romano we'll tear our hands into small pieces, we'll lay out a plate or a salad bowl. Finely cut the remaining leaves from the bundle. All this should be put in a salad bowl, generously sprinkled with lemon juice. Then mix 10 g of vinegar with 30 g of olive or sunflower oil, beat this mixture well and pour it over our salad, mix it. If desired, add salt.

What other delicious salads, spectacularly designed, can you get with a romano?

Fresh spring salad

The dish is extremely useful, tasty, light, perfectly digestible. It is wonderful and in itself and as an appetizer. Is prepared from products:

• Romano - 100 g (you can bun);

• Eggs - 2;

• Fresh cucumbers - 2;

• Red radish - 1 bunch;

• Carrots boiled - 2 pieces;

• Boiled potatoes - 3 pieces,

• Tomatoes - 2-3;

• Green onion - bunch;

• Several spoons of sour cream;

• A spoonful of vinegar;

• Salt, pepper, a little sugar (sugar powder).

Basically salads from vegetables and greens "to stack" begin with greens. So here - in a salad bowl spread the sliced romano leaves. Then around are packed in rows cut into thin circles of carrots, small slices of tomatoes, potatoes, radish, finely chopped onions. Further on the top of a salad slide put circles with chopped eggs (they should be hard-boiled). Sour cream, vinegar, pepper, powdered sugar, mix, beat up a little, to make a sauce, which is served separately.

Meat salad with romano

Take grams of 200 lean meats - fried or boiled (if desired). Cut into thin strips or small pieces. Boil 5 boiled potatoes cubes. Also do with 2 cucumbers - salty, fresh, pickled (to taste). Romano break into small pieces. Mix everything, add mayonnaise, salt, pepper. By the way, in the dish you can add a little red bell pepper - for taste and beauty. Salad bowl put the leaves of the romano, then the slide turned dish. Decorate with "shuttlefish" from cucumber, circles of Bulgarian pepper.