Almost anything can be used in salads. food products that exist on the planet. But with all their diversity, the components of the salad must have flavor compatibility.

Otherwise it can not be!

Watching the cooking process by the master, you can learn how to cook much faster than just following the advice of a book description.

The second thing not to add is cheese. It contains natural fats, cholesterol, many calories. Its large use increases the level of cholesterol in the blood, and the risk of atherosclerosis.

It is better to replace it with diet soy tofu cheese. It contains protein, no vegetable and animal fats.

And if you cook slowly, and in a good mood, you can not only improve the quality of dishes, the names of salads in alphabetical order, but also charge them with positive energy.

Considering that cooking is a creative process, even beginners can use their imagination and start experimenting. So you can quickly understand how the products are combined with each other, salad with pineapple and smoked chicken corn which of the additives change their taste for better or worse.

It is useful to dream up and make out ready meals, because even the simplest of them, presented beautifully, looks very appetizing.

The secret of making the names of salads in alphabetical order

You should start with simple and understandable recipes for dishes whose taste is well known, then it will be clear what result you should strive for. It is very good to have an assistant experienced in culinary business, his advice will greatly speed up and facilitate the comprehension of the intricacies of cooking delicious food.

Well, if there is none, video tutorials that are easy to find on the Internet will help.

As for spices, then, unfortunately, in supermarkets you can find seasoning options that simultaneously use those that are of both natural and artificial origin. Therefore, experiments with a combination of shrimp salad and cucumbers are best done on your own.

It is important to remember that in order for the dishes to turn out delicious, they always need to be given maximum attention and cook with pleasure! If you're trying to save time by combining dinner preparation with cleaning, don't be surprised if your dinner is burnt or undersalted.

Boil vegetables intended for salad, preferably in their skins, in lightly salted water. This method will emphasize the taste of vegetables and preserve their nutrients and vitamins. The exception is green peas and beets.

Onions before being placed in a salad lettuce ilmen should be finely chopped, then scalded with boiling water. You can get rid of the bitterness of the onion if you cut it in the form of noodles and pour cold water over it.

Salads

Salad in modern cooking has become a real work of art. This is no longer a diet food, as it used to be, but a culinary masterpiece that combines a wide variety of products, unimaginable tastes and unusual aromas.

Today on many sites you can see the most different recipes salads with photo. The main thing is not to get lost in this diversity.

What are the salads?

Salad recipes today can be divided into 2 groups:

• classic: these are those crispy salads that are always ready for a snack and in which there are a lot of greens and vegetables;
• modern: but today's salads are hearty meals with the most serious ingredients, which are suitable not only as an appetizer, but as a full-fledged second course; they include fish, and meat, and cheese, and vegetables, and fruits - all the variety of the most useful products. These salads include Olivier or Caesar.

What is the value of salads?

Why are salads so popular? They have a lot of advantages:

• culinary recipes are very simple: anyone, even the most inexperienced hostess in the kitchen, can cook them: cook some ingredients, cut everything into slices, cubes or straws and mix - what could be easier?
• do not require much time for cooking: they can be prepared shortly before the feast;
• they do not need to be warmed up;
• you can experiment with them by adding different flavors and seasonings to them, so that each recipe will be unique and unrepeatable in its own way.

pineapple salad

Pineapple salad even today on the tables of Russians is a real exotic. Not everyone dares to put a dish with tropical fruit in the composition on the festive table.

Pineapple is undeservedly underrated, which is completely...

Simple Beetroot Walnut Salad

Beet salad with nuts - nutritious and tasty dish. It can be cooked in 5 minutes if you boil or bake beets in advance.

It is very gentle, suitable for children and diet food. Spices in..

Spicy salad with tomatoes and avocado

Salad with avocado and tomato is an unusual combination, thanks to which the taste of the dish is bright and appetizing. Avocado salad recipes are becoming increasingly popular, because this exotic fruit in an amazing way..

Salad with green beans and cherry tomatoes

Green bean salad is a healthy vitaminized dish. In combination with fresh vegetables, the dish turns out tender and juicy, the taste is absolutely amazing and you want to try the salad again and again, because ..

Fresh salad with arugula and tomatoes

Salad with arugula - simple and at the same time unusual dish. It is very useful and fortified.

Arugula is known to have a tangy flavor and a pleasant aroma that wraps around the rest of the ingredients.

Chicken salad with tomatoes

Chicken salad with tomatoes is good as an addition to a hearty side dish for lunch. It is prepared almost instantly, if you prepare all the ingredients in advance.

For salad, already boiled chicken breast which often remains

fresh cabbage salad

No..

Fruit salad with spinach and nectarine

Have you ever noticed how beautiful a green salad with fruits or berries looks? A whole range of colors and flavors.

However, adding spinach to a fruit salad is a bold decision. We will prove to you.

citrus salad

In winter and early autumn, our body needs an additional source of vitamins. Fruits rich in vitamin C will disperse the dull melancholy and give the body a charge of vivacity and strength.

Moreover..

Light salad of tomatoes and herbs

A light salad with a recipe in just three steps - such a simple dish should be kept in mind by every housewife. Sometimes there is no time and effort for thorough cooking, there is a minimum of food in the refrigerator.

Mimosa salad"

Mimosa is the most spring and sunniest salad you can find. This dish is named after the tree of the same name, mimosa, which pleases us on Easter with beautiful yellow inflorescences.

Salad with shrimp

Shrimps are a very tender and tasty seafood product. You can cook a variety of dishes with them, from soups to gourmet main courses. Today we will prepare a very unusual salad from fresh shrimp.

Unusual..

beetroot salad

Beet salad is a simple and tasty dish. Surely you got to know this salad at school lunches, or in earlier childhood, because the taste of beetroot salad is almost familiar..

Red cabbage and avocado salad

Fresh cabbage salad is always relevant. Its light taste goes well with any side dish, second course.

It is good because it does not deteriorate for a long time, it can be cooked at a picnic, in a hurry..

Salad with squid

Salad with squid is a very unusual dish. It is suitable for everyday diet, diluting gray everyday life with its bright taste.

For a festive table, this salad with squid is just right - it's light.

With the advent of spring, our body is acutely aware of the lack of vitamins. To avoid the consequences of spring beriberi, try to include salads from fresh vegetables.

I want to propose.

Every day, step by step, we are approaching the most fun and long-awaited holiday. New Year Everyone is waiting, both children and adults.

And we, dear hostesses, have a lot of work to do.

and change to a new one, after washing the cabbage. A variety of salads are popular. which are prepared without heat treatment. Such preparations retain a maximum of useful substances.

However, it should.

4. New Year's salad with cheese and celery

A very simple salad with melted and hard cheese, celery, carrots and quail eggs. Celery and carrots give the salad a sweetish vegetable note, garlic spiciness, cheese piquancy.

Decorate.

Classic salad with beets and cheese in this recipe, I propose to update a little - season with hot red chili, add different nuts and, most importantly, decorate with fresh green grapes in style.

6. New Year's salad with chicken "Cracker"
(New Year 2017 / Salads for the New Year 2017 (New Year's salads))

Surely, for many of us, the New Year is the kindest and most cheerful holiday, and not only for children. Pre-holiday fuss comes to every home.

Especially, it concerns us, dear hostesses. Cooking.

salads. Or just eat them. And pastries with pear in the form of bagels will especially please the sweet tooth. To enjoy all this, prepare the pears yourself.

Which pears will be well and long kept at home.

Summer vegetables are not only very useful for our body, but also delight us with their excellent taste. To diversify your table with appetizing vegetable dishes and on cold winter days, every housewife tries.

In addition to mono-preparations for the winter, you should pay attention to salads, because vegetables can be combined in a variety of variations, getting delicious and original salads. Lettuce is one of those things.

probably thought, what salads should you add sprat to? Yes, everything is very simple, for example, in the same fur coat.

Yes, yes, it is in a fur coat, because the main ingredient in the salad is salted fish - most often.

The popularity of carrots in our kitchens is not inferior to potatoes. We add it to soups and borscht, stew meat and vegetables with it, make salads and even fresh juices.

But for some reason, homemade carrot preparations, from this.

According to Wikipedia, capers belong to the caper and cabbage family. This plant reaches a height of 1-2 meters. It has thorns and it crawls along the ground.

There are approximately 300 species in total.

appetite. You can decorate other salads in the form of symbols of the new year - for example, prepare the Santa Claus Hat salad

there is free space. But not everyone has such opportunities, so with a large crop of zucchini, they can be cooked different ways: fry, stew, as well as marinate, cook and roll up salads and even.

Salads-cocktails are a priori the decoration of any festive tables, especially New Year's ones. Such portioned snacks are also appropriate on the buffet table.

18. Salad "Brush" for weight loss
(Recipes/Salad recipes with photos are simple and delicious)

Have you ever tried salads for weight loss? The name of the salad "Brush" sounds a little scary and intimidating, but in the end this dish helps to "cleanse" the body, and also saturates it with useful vitamins.

salads with carrots, but I decided to replace it with pumpkin. It is necessary to use this healthy vegetable at least sometimes.

Moreover, his relatives do not like him too much. And in the salad, pumpkin is just like not a pumpkin to taste.

other dishes. Bulgur is a very healthy and tasty cereal. It's a great substitute for rice. pearl barley, couscous.

From it comes delicious pilaf, soups, salads. Grains are not washed before cooking.

We need.

Types of salads, cooking technology

List of sources used

The modern dictionary explains the concept of “salad” as a dish of finely chopped vegetables, meat, eggs, mushrooms, fruits. In a word, crumbled and cold - this is the salad.

However, initially, the word “salad” meant exclusively a vegetable dish, moreover, from green leaves and garden herbs, which until the 20th century were called salad plants. Salads have entered international cuisine as a dish of ancient Rome, where they are known 2500 years ago, and they consisted of endive, parsley and onions, seasoned with honey, pepper, salt and vinegar.

Outside the Apennine Peninsula and before others - lettuce came to France only in the 16th and 17th centuries, at first as gourmet dish served with roast. The high level of French art, the climate, which gave abundant juicy vegetation - this helped to find a second home for lettuce.

And then the French introduced lettuce into the composition of the salad - a plant with a neutral taste, consisting of only leaves. And in this composition, the salad began to be called French, and this plant received the name salad all over the world, according to the dish that was prepared from it.

Then other plants began to enter the salad: dandelion, chicory, quinoa. At the very end of the 18th century, cabbage entered salads, as well as celery and pepper. And just after them fresh cucumbers, asparagus, artichokes - plants of the same green color, which served as a “pass” to the dish.

There was also a spicy French dressing. The dressing consisted of salt, pepper, dry wine, wine vinegar, lemon juice, with the addition of olive oil and a variety of fragrant, aromatic and spicy seasonings.

And only at the turn of the 18th and 19th centuries, not only green vegetables, but also root crops began to be included in the salad. Salad dressings have become more complex, sauces are being introduced, primarily mayonnaise

Beets, potatoes, carrots - all the "underground" vegetables did not dare to be introduced into salads raw, they began to boil. So there was a special subspecies of lettuce - vinaigrette.

This salad also required new dressings that could drown out the earthy flavor of root vegetables that irritated gourmets. Russia did not accept salads immediately. Russians ironically called lovers of this dish "French salad bowls", and it remained "master's dish".

The opinion of the people was unequivocal - “salad is not food! You won’t be full of grass!”

But two benefits of the salad turned out to be captivating. The speed of cooking, the lack of heating - this is the first.

And the second thing that attracted in salads was the new magic word “VITAMINS”, which the city dweller was inclined to see in everything vegetable and green.

When boiled, salted or pickled vegetables were added to salads, and later fish, meat, eggs and game, they turned into independent dishes. The modern dictionary explains the concept of salad as a dish of finely chopped pieces of vegetables, meat, fish, eggs, mushrooms, fruits, cold.

Thus, two features of this dish are emphasized: crumbled and cold.

Today lettuce refers to any edible concoction prepared quickly, on hastily. Serve as an addition to hot and cold dishes or as independent dishes.

They can be served for lunch, tea, lunch, dinner.

The purpose of this work is to consider the range of salads, production technology, serving and decoration.

Chapter 1. Types of salads, cooking technology

Salads are not only vegetables and fruits that are consumed raw or boiled. Salads are also called any dish prepared from different products, cut into small pieces and mixed together.

The set of vegetables in salads and the type of dressing can be very diverse, because the options for mixing products are endless.

Depending on the products used for cooking, salads can be divided into:

1.-vegetables - natural or mixed, prepared from raw, boiled or canned vegetables;

2.-fruit desserts - prepared from various natural fruits and fruit snacks, in which fruits are mixed with various vegetables or other products;

3. mushroom - from fresh, salted, pickled or dry, pre-boiled, mushrooms;

4. legumes - from green pods or boiled grains of peas, beans, beans, lentils;

5. meat - from meat or meat products seasoned with spicy sauces;

6. from poultry and game meat;

7. fish - from fresh (boiled or fried), salted, pickled or smoked fish;

8. from marine or ocean products (squid, sea ​​kale etc.);

10. from cereals or pasta;

There is now a trend towards making salads either with whole vegetables (or cut into very large pieces) and herbs, or with grated fresh root vegetables. At the same time, it is good to take into account the colors of vegetables so that the salad turns out to be elegant, colorful.

A characteristic feature of these salads is their ease of preparation, severity, naturalness, light dressing (lemon, olive oil, balsamic or wine vinegar) or its absence.

Despite the huge variety of salads, they all have general rules drafting:

- Products must be compatible in taste.

Each salad has its own dressing. The wrong dressing can ruin a well-chosen salad.

Therefore, first set aside part of the salad, on which they experiment with dressing, and then season the entire salad.

- when they begin to compose and season the salad, they check whether it repeats the composition of other dishes on the table and whether it contradicts them. So a green salad of herbs or tomatoes is not served before milk soup.

And cabbage salad is not interesting to serve before borscht.

- salads served as an appetizer may contain non-vegetable ingredients.

- salads that are served with the second course should consist of greens to refresh and stimulate the appetite, and not saturate.

- salads are suitable for a fatty meat dish, like pilaf, or a good grilled steak:

from apples and garlic,

from cherries, onions, green feathers of garlic and dill,

from tomatoes and onions,

from celery stalks, etc.

- a salad of soft boiled vegetables (carrots, potatoes with onions) and a spicy dressing of horseradish, pepper, lemon juice and olives is suitable for fish.

2. Mechanical and hydromechanical processing of raw materials, as well as, if necessary, heat treatment

Leafy vegetables (lettuce, spinach, sorrel, watercress, rhubarb, cabbage) are washed in plenty of cold water, thoroughly washing the leaf axils. The contaminated and spoiled leaves are removed.

Flowering ( cauliflower and artichokes) and cuttings (kohlrabi, asparagus) vegetables are quickly washed with cold water and then kept in cold water for about half an hour, adding vinegar or salt (1 tablespoon per 1 liter of water) to it to remove possible insects from the inflorescences.

Root vegetables (carrots, beets, radishes, radishes, horseradish, celery, parsley, parsnips), as well as potatoes and onions, are first cleaned from the ground, for which they are poured with warm water, allowed to stand in it for a while and the ground is thoroughly washed off with a brush. Then the vegetables are washed first with warm and then cold, preferably running, water and cleaned.

Fruit and leguminous vegetables (tomatoes, cucumbers, squash, capsicum, eggplant, zucchini, pumpkin, bean and pea pods, as well as watermelons and melons) are washed under running water with hands or a brush. Fruits with a hard skin, transported in the open, it is recommended to douse with boiling water.

Greens (dill, parsley and celery leaves, green onion and garlic feathers) should be carefully sorted out and quickly washed under running cold water. Then shake off the remaining water and dry the greens with a napkin.

Pickled vegetables are not washed or washed with cold water if necessary (very sour or salty vegetables).

Pome fruits (apples, pears, quinces), stone fruits (cherries, cherries, plums, apricots, peaches), citrus fruits (lemons, oranges, tangerines, grapefruits), tropical fruits (bananas, pomegranates, figs, dates, pineapples) are thoroughly washed with cold, definitely running water. Citrus fruit must first be scalded with boiling water.

Berries (grapes, strawberries, raspberries, currants, gooseberries, cranberries and others) are placed in a colander in a thin layer and poured over with plenty of cold boiled water or the colander with berries is lowered into the water and very carefully, so as not to crush the berries, stir.

Canned vegetables (peas, beans, asparagus, cauliflower, tomatoes, etc.) shortly before cooking them various dishes should be thrown into a colander to separate from the broth or marinade.

Dry vegetables should be washed well before use, and then soaked in cold water. After swelling, they are boiled, stewed or sautéed.

Frozen vegetables should be cooked without defrosting, laying them in boiling water.

2.2 Cleaning and rinsing

Peel vegetables and fruits after washing, allowing the remaining water to drain well. For the cleaning raw vegetables and fruit use stainless or special grooved knives, cutting off only the peel if possible.

At the beginning of cleaning, all inedible parts are very carefully removed: roots, stalks, spoiled places.

After cleaning, almost all vegetables and most fruits must be rinsed with cold running water to remove the remnants of dirt applied to them during cleaning, and placed in deep bowls so that the remaining water drains. If they are not eaten immediately, cover the bowl with vegetables with a wet towel so that the food does not wind.

Peeled onions are briefly poured with cold water. Peeled potato tubers are also kept in cold water.

Apples and pears, so that they do not darken after peeling, are dipped in slightly acidified or salted water.

Tomatoes, cucumbers, radishes, carrots, beets and other vegetables are cut into slices and thin slices, first cut in half.

To cut vegetables into strips, they must first be cut into thin slices, and then into strips of the desired thickness. The length of the straw is usually 4-5 cm, and the thickness is 2-3 mm.

To obtain cubes and sticks, vegetables are first cut into 1 cm thick plates, which are then cut into cubes. From the same blanks, you can also cut sticks, the length of which for a salad is 2-3 cm.

The size of the cubes and sticks depends on the type of salad: they are larger for hot salads, and smaller for salads served on sandwiches or as a filling.

Small round vegetables are cut into slices: tomatoes, radishes, turnips, small cucumbers and other similar vegetables.

Vegetables are cut into sticks with one rounded end, which are difficult to give a strict geometric shape, since when cutting the roundness, a lot of waste will be obtained.

Onions are chopped in different ways: to obtain cubes or sticks, they are first cut into thin rings or half rings, which are then given the desired shape. If you are preparing a salad with a predominant taste of onion, it is better to grate it or chop it very finely.

Cauliflower for salad should be disassembled into inflorescences, which are cut off from the stem without chopping. Remove the hard skin from the remaining stem and then grate or finely chop it.

Rhubarb stalks are cut into transverse circles 2-3 mm thick - so it will be softer and tastier, rhubarb stalks are not cut lengthwise. If the rhubarb stalks are very thick, they are first cut in half or into 4 pieces.

Leafy vegetables (lettuce, spinach, sorrel) can be left whole, and also chopped with your hands or with a very sharp knife, not very finely so as not to squeeze the juice from the leaves.

Spicy dill, parsley, onion or garlic can be used whole sprigs if the leaves are young and small. Chop larger leaves with a knife or better with scissors.

When cutting greens with a knife, greens with leaves are first cut in half, then folded and cut again. Only when there are more of them, the greens are finely chopped.

Spicy greens can not be cut, but finely chopped with a large sharp knife or secateurs.

If asparagus is used for salad, then its heads are mainly used, because they are more delicate in taste.

2.4 Heat treatment

Until recently, potatoes and beets, carrots for salads and vinaigrettes were boiled in their skins and then peeled. Specially carried out work has shown that manual cleaning and chopping of boiled vegetables sharply worsen their sanitary condition. This leads to a decrease in the quality of products and a reduction in their shelf life.

To improve the sanitary quality and quality of salads and vinaigrettes, it is necessary that the cook's hands come into contact with boiled vegetables as little as possible. In this regard, it is recommended to boil potatoes for salads and vinaigrettes in a peeled form (an exception is a strongly boiled potato, which is more expedient to cook in a peel), and cut it as it cools (it is not allowed to store a cooled potato).

In order for the potato tubers to retain their shape during the cooking time, they are boiled at a low boil for 15-20 minutes (until half cooked), then almost all the water is drained, the cauldron is again covered with a lid and the potatoes are steamed.

Carrots and beets, after cutting, are stewed with a small amount of water until tender. During the stewing, a part of vegetable oil is added to carrots. This contributes to better dissolution and absorption of carotene.

With this method of preparation, the color of vegetables is completely preserved, nutrient losses are reduced, and the taste of salads and vinaigrettes is improved.

Storage is calculated from the end technological process cooling, is allowed subject to the temperature regime from +2 to +6 degrees C, no more than 12 hours, unfilled.

4. Decoration and serving

Serving mixed salads

The prepared and beautifully presented salad is usually served on the table in a salad bowl or on a large deep dish. Everyone takes the required portion with a salad spoon or salad set and puts it on a serving plate.

Serving on a sheet

A portion of lettuce is placed on a whole beautiful leaf of green lettuce, laid on a serving plate.

Decorate the salad with dark green leaves and bright contrasting vegetables or other products. Salad is served on the table immediately after preparation.

Serving on slices of bread

slices white bread lightly toasted so that the middle remains soft. A small portion of salad is placed on top, garnish.

Serving on a sandwich

Slice fresh bread or crispbread lightly grease with butter, butter mixture or mayonnaise with filling to taste, spread a thin layer of lettuce over the entire surface and decorate.

If the bread is soft, add more lettuce. Eat with a knife and fork.

Crispbread with a thinner layer of lettuce is eaten with your hands, and if the salad dressing is absorbed into the bread, you can also garnish it with a knife and fork.

Serving on a slice of ham and sausage

On a thin, well-bent slice or circle of sausage or ham (you can lightly fried on one side), put a salad slide. Then roll the circles into a tube or funnel so that the salad is visible from one or both ends, and fasten the edges and decorate.

Serving on a cabbage leaf

Leaves of white or red cabbage, if possible, boil the same size in salted water until soft. Cut off the thickening, lightly brown in vegetable oil in a hot pan and cool. Roll up the leaves into a ball or tube and fill with lettuce.

Fasten with a wooden pin, lay around the circumference of the dish and decorate.

Baskets of tomatoes

Cut the top off the tomatoes, remove the pulp with a spoon, lightly salt, cut the edges with cloves, fill with lettuce and cover with the cut top. If the tomato is large, it is better to cut it in half, free from the core, slightly trim the bottom for stability, fill with salad and decorate.

Cucumber baskets

Cut the cucumbers in half lengthwise, remove the testicles, slightly trim their bottom side, fill with salad and decorate.

Cut a long cucumber across into pieces to make “barrels” 5-7 cm long. Remove the seed part from each piece, leaving a thin layer at the bottom, fill with salad, put on a dish and decorate.

Cut a large cucumber in half lengthwise, and then into pieces 8-10 cm long, after cutting off the ends. Remove cores and fill with salad.

Baskets of capsicum

Cut off the top of a pod of red sweet pepper, remove the testicles and fill with lettuce so that a small slide is obtained on top. Set the peppers in a salad bowl of a suitable size and decorate.

Baskets of zucchini and squash

Cut out baskets from the processed bottoms of zucchini or small squash. Boil them until soft in salted water and marinate for 6-8 hours (water and vinegar 1:1, salt and sugar to taste).

Fill baskets with lettuce and decorate.

Baskets of onions

Peel a medium-sized onion, cut off the top. Cut into cloves and disassemble the onion into shells.

Pour boiling water over them, put in a hot vinegar marinade for 35-40 minutes and then fill with salad.

Baton baskets

With a sharp knife, cut off a cone-shaped piece from the loaf and cut off the upper end (for stability). Remove part of the crumb, lightly sprinkle the prepared basket vegetable oil mixed with salted water. Bake in the oven so that the inside of the bread remains soft.

Let cool, fill with salad and garnish.

Baskets for dessert fruit salads

Baskets are prepared from oranges, tangerines or grapefruits in the same way as from whole tomatoes. Fill them with berries or salads of finely chopped fruit.

Sprinkle lightly on top powdered sugar and decorate with berries of contrasting color (black currant, cranberry, gooseberry).

Serving portioned salads in bowls

prepared mixed salad mass fill portioned glass bowls or small salad bowls and decorate the salad, decorating on top various products, depending on the composition of the components of the salad.

Portioned cocktail salads look very impressive in glass bowls, the products for which are stacked in layers and decorated.

salad cutting serving raw

Basic rules for decorating salads

When decorating salads or snacks, you need to know certain rules for using products.

Salads are decorated with products that differ good taste, beautiful or bright color and shape, and are also part of the products from which the salad is prepared, or come close to them in taste.

The salad is moderately decorated so that its main composition is clearly visible. A thick layer of decoration does not create a pleasant taste and spoils appearance lettuce. The edge of the salad bowl must be free so that it can be lifted and transferred.

This requirement can be attributed to salads, decorated with large slices of vegetables or eggs.

If several salads are served on the table, each of them should be decorated with different products.

Products placed on the surface of the salad for decoration are eaten along with the salad. Almost all vegetable salads are suitable for decoration greens, cucumbers, lettuce, tomatoes, capsicum green or red peppers, green onion or onion rings, radishes.

For many salads, eggs, olives or olives, nuts, very thin slices of salted or smoked fish or herring, whole or sliced ​​\u200b\u200bpeeled sprats, crab sticks, thin slices of ham, meat or sausage are used as decorations. All these products are put on the salad just before serving, otherwise they dry out quickly and, instead of decorating, spoil the look of the salad.

The main thing when using these products to decorate salads is that they suit your taste to the salad.

When decorating salads with herbs, young leaves can not be cut, but put on the salad or next to it entirely: this way they look prettier.

When decorating with leaf lettuce, small leaves or cut off slightly curved edges of lettuce leaves are used.

Tomatoes for decorating salads are cut into thin slices, circles or slices.

Cucumbers are cut into thin circles and placed on the salad whole or cut to the middle of the circle and rolled up in the form of a funnel. For a greater color effect, cucumbers for decoration are not peeled.

Boiled carrots are cut in the form of stars or flowers: longitudinal cuts of different depths are made in the whole carrot, after which the carrots are cut into circles or slices.

Pods of red sweet or green pepper are cut into rings, small squares, triangles, straws or stars.

If a beetroot decoration is placed on a salad, it is crushed and placed on a small leaf of lettuce or cabbage so that the red beetroot juice does not spread and is not absorbed by other products.

Using hard-boiled eggs to decorate a salad, they are cut with a knife into slices, circles, or separately chopped whites and carefully crumbled egg yolks are taken. When cutting eggs, you can use an egg cutter.

Decorations with a sharp taste (grated horseradish, hot peppers, chopped onions or decorations from small onions) are placed in slides so that they (if necessary) can be easily moved away without spoiling the appearance of the salad.

FLOWERS AND ROSES FROM TOMATOES

Put a red or yellow medium-sized tomato with the stalk down, make cuts on top of 4 sides with a sharp knife, leaving 1-1.5 cm uncut in height. Hook the middle of the tomato with a knife and take it out.

It will turn out 4 petals, which must be slightly pushed apart with your hands. Put an olive or green peas in the middle of the flower.

Prepare a rose from another tomato: remove the skin with a sharp knife with a strip of about 1-2 cm, twist the strip at first tightly, then weaker. The resulting rosette can be placed in a flower made from a tomato or simply decorate a salad with it.

medium-sized boiled beets cut in half vertically. Lay the beetroot half cut side down on a cutting board and cut into very thin slices, from which lay out the roses.

Such decorations can be made in various sizes.

Peel the bulb and, without cutting off the root seal, make 4-5 cuts to a depth of 2 or 3 layers. Leave the outer layers (rose petals) and remove the inner cut layers with a knife.

Cut the layers of the bulb again, shifting the cuts relative to the first petals.

Leave the first layer in the notch and remove the inner layers again. Repeat slicing until the last inner layer of the onion.

For a quick "blooming" of the petals, place the rose in hot water, and then briefly in the vinegar marinade.

From boiled and peeled rutabaga, cut a circular strip 1-2 cm wide, twist it into a roll. Then cut off the top of the swede by 2 cm, make a recess in the middle of it with a groove knife.

Cut off several thin slices of swede, place along the edges of the recess, and place the prepared roll in the center. Next to put leaves of parsley or dill.

ROSES FROM A COOL EGG

Cut off the blunt end of the egg by 1 cm and remove the yolk. Get a small stand.

From most of the egg, cut the protein in a circle into a thin strip 1 cm wide, twist it into a roll.

From the remaining protein, cut out several thin slices-petals from the sides, place them in the recess of the stand, and put a folded roll of protein in the center.

COOL EGG CHAMOMILE

Cut off the sharp end of the hard-boiled egg. Place the egg cut side down and cut into thin slices.

Push the crowbars apart with your hands, giving them the appearance of a camomile. In the middle put a circle of carrots or a leaf of greens.

Peel and wash the large onion with cold water. Carefully use a sharp knife to cut small triangles from the center of the onion and separate the onion into 2 parts. To make it easier to separate the scales of the bulb from each other, you can make an incision on the side.

Then put the scales one into another so that the sharp ends of the petals of one shell fall into the spaces between the teeth of the previous shell. Lily petals can be slightly rounded with scissors.

Arrange lettuce leaves and green onion feathers beautifully around the flower.

MUSHROOMS FROM VEGETABLES

Cut fresh or salted tomatoes, carrots or large red radishes into mushroom caps, slightly remove the pulp.

smeared with mayonnaise, put hats on “legs” made from boiled potatoes or a hard-boiled egg of a hat, decorate on top with dots of mayonnaise or finely chopped hard-boiled egg protein.

VEGETABLE BELLS

From boiled carrots, beets or rutabaga, cut round thin strips 3-4 cm wide and up to 5 cm long.

Roll them into a bell shape and decorate salads by placing sprigs or chopped greens under the bells. Place a colored berry or olive in the middle of each bell.

CUCUMBER BOWS

Cut the cucumber lengthwise into thin strips, fold each strip in half. Place the strips opposite each other to make a bow.

Put a radish or a circle of carrots in the middle.

Cut a small strong cucumber or half of a cucumber into thin slices along not completely and then straighten it like a fan.

LEAVES FROM CUCUMBER

Take a pickled or fresh cucumber of the correct oblong shape.

Cut diagonally, lay cut-side down on a cutting board, cut and unfold like leaves. Such cucumber leaves can be used as an independent decoration or for various decorations made in the form of flowers.

SAUSAGE OR HAM PACKS

Cut the sausage or ham into as thin slices as possible. Putting the slices one on one, with the tip of a knife make cuts from the middle of the slice to the edge and then roll each slice into a bag.

Such bags can be made in different sizes and decorate a salad with them, along with vegetable bells.

BUTTER ROSES

Such roses are made in the same way as vegetable roses, only shavings from butter are not cut, but scraped or cut from a solid piece of butter with a teaspoon, which from time to time must be immersed in hot water. So that the resulting rose petals do not lose their shape, they are immersed in very cold water immediately after production.

6-10 ready-made petals are connected into a flower (large or small, depending on the type of decoration), in the middle of which you can put a piece of colored vegetables or green peas.

CLOVE FROM BUTTER

Hard, taken out of the freezer, scrape a piece of butter with a knife 12-15 times towards you. A fan-shaped mass is formed on the knife, which must be removed from the knife and connect the ends at the bottom.

Lightly sprinkle the edges of the finished cloves with red ground pepper.

5. Sanitary requirements for the production of salads

Making salads imposes on cooks a great responsibility for the strict observance of sanitary rules in the preparation of dishes.

The main points that worsen the sanitary condition of salads and vinaigrettes during their manufacture are the following: cleaning and cutting boiled vegetables and other products, as well as insufficiently thorough washing of fresh herbs - onions, lettuce, cucumbers, tomatoes, etc.

For the preparation of salads and vinaigrettes, a separate room should be allocated, as far as possible from the hot shop and equipped with a refrigerator. It is unacceptable to install any thermal devices in the cold shop. Cooking meat products must be produced in a hot shop.

All equipment should be kept in perfect cleanliness - utensils, inventory, tools. To do this, they must be washed daily after work with hot water and soda, then scalded with boiling water and dried.

In the cold shop, as well as in the procurement, there should be separate wooden boards for cutting meat, fish, herring and vegetables with the corresponding letter designations. For vegetables, you should have three boards: for boiled vegetables - potatoes, beets, carrots; for pickled and pickled vegetables, for fresh vegetables and herbs.

Especially carefully it is necessary to monitor the processing of fresh, boiled, pickled and pickled vegetables on separate boards when harvesting them in the form of semi-finished products, which are supposed to be stored for some time.

These conditions must be observed even if their storage

will be produced in the cold, since microorganisms, especially those that have got from pickled vegetables to boiled ones, multiply very quickly even at low temperatures.

Salads are now very popular in catering establishments.

Salads are widely used in the nutrition of our population. They are part of breakfasts, dinners, they are served as snacks for lunch.

Salads are distinguished by a wide variety of tastes and decorations. Many chefs have achieved high artistic skill in giving them a beautiful shape, brightness and originality of the pattern.

From the point of view of nutritional value, salads are often evaluated only as flavoring, juice, served in order to excite the appetite. Such an assessment is too one-sided, since cold dishes are more important.

To be convinced of this, it is enough to carefully consider their composition.

For salads, vegetables, fruits, mushrooms, potatoes, fish and fish gastronomic products, crayfish, crabs, meat and meat gastronomic products, poultry, game, eggs and dairy products are used.

Vegetables and fruits, which are part of salads in large quantities, are an important source of valuable nutrients such as vitamins, mineral salts.

The nutritional value of salads should be taken into account when planning a menu for a full daily diet or individual meals - breakfast, lunch, dinner.

The variety of the assortment and the nutritional value of salads make it possible to use them as main dishes for breakfast, dinner or supplement the lunch menu with them. Salads such as meat, fish, can make breakfast, dinner, if they are supplemented with any bakery product and drink.

A vegetable salad, supplemented with cottage cheese or an egg, cheese or a cold meat, fish dish and a hot drink also makes up a complete breakfast.

In winter and spring, cabbage salads, as well as potato salads

are the most important sources of vitamin C, the content of which in products during this period is usually insufficient. Therefore, it is possible to use it in dietary, preventive and rational nutrition, nutrition of various social groups of the population.

Bibliography.

Cooking. textbook allowance for the beginning prof. education / N.A. Anfimov. - 2nd ed. erased - M. Publishing Center "Academy", 2008. - 352 p.

Cooking technology. educational - methodical manual / V. I. Bogusheva. — Rostov n/a. Phoenix, 2007.- 374 p.

Kovaleva N. I. Kutkina M. N. Kvartsova V. A. Cooking technology. Ed. Doctor of Technical Sciences, Professor M. A. Nikolaeva. Textbook for secondary specialized educational institutions. - M. Publishing house "Business Literature", - 1999. - 480 p.

Fundamentals of technology for public catering products: study guide / E.N. Artemov. - M. KNORUS, 2008. - 336s.

Collection of recipes for dishes and culinary products for public catering establishments. - M. Economics, 1982. - 720 p. - (Ministry of Trade of the USSR)

Technical and technological map No. 1

Rice is boiled and refrigerate. Crabs are freed from intramuscular plates and divided into fibers (part of crabs for decorating salads). Onions are chopped, blanched in a drushlak or sieve in three times the weight of the product in hot water and, after cooling, mixed with cooked rice, crabs and finely chopped eggs (some of them are set aside for decoration).

The salad is dressed with mayonnaise and garnished with crabs and eggs. Lettuce is released for 100-150g. per serving

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Original salads with a name

Mimosa salad"

A familiar salad, suitable for a festive table for any occasion. Salad "Mimosa" - a classic salad that is easy to prepare and incredibly delicate in taste.

Salad "Catherine"

Well, our dear Catherines, this wonderful delicious salad is in your honor! Although it will undoubtedly appeal to everyone without exception.

Salad "Goat"

Bright, juicy, fresh - this wonderful salad is good both in taste and in appearance. Let's recharge with a vitamin mix of fresh vegetables with this amazing goat salad recipe.

Salad "Rustic"

Simple, hearty and incredibly tasty - this salad is sure to please! Prepare it for dinner in the family circle or on the festive table, believe me, it will find its fans inapplicably!

This simple pork salad recipe will appeal to all lovers of new fresh salads that do not require long preparation, and are very spicy and original. Are we trying? :)

Salad "Lick your fingers"

I bring to your attention a simple and understandable recipe, with the original name, which very accurately fits this dish - "Lick Your Fingers" salad.

Salad "Brooklyn"

Looking for new interesting recipes? Then pay attention to the spicy and very tasty Brooklyn salad.

Salad "Star"

If a favorite dish If you want to decorate in an original way, then pay attention to the Zvezda salad.

Salad "Calla"

If you are looking for a delicious and originally designed dish, then I bring to your attention the Calla salad, which can be prepared on the festive table.

Delicious, juicy, elegant and very easy to make salad. And most importantly - this salad is just a storehouse of vitamins. And do not be ashamed to submit to the festive table.

Salad "Old Miller"

I offer you a simple, but hearty and tasty salad "Old Miller". It can be prepared not only for lunch or dinner, but also served at the festive table.

Salad "Delight"

Do you know why the Rapture salad is named that way? It is simply incredible admiration for everyone who happens to try it. It is definitely worth preparing.

Salad "Georgian"

Want to make a savory, spicy and light salad? Then I bring to your attention signature salad"Georgian".

Salad "Roman"

Do you like light salads without a lot of ingredients and mayonnaise? Then I offer you a surprisingly simple and very tasty option - Roman salad.

Salad with beans and croutons - very simple, but at the same time loved by many, incredibly hearty salad, the taste of which is known to almost everyone.

Salad "Astra"

I offer a simple, tasty and very satisfying Astra salad. And its original design will allow this dish to take its rightful place on the festive table.

Salad "Victoria"

I bring to your attention a hearty, very tasty and easy-to-prepare salad "Victoria". It is well suited for dinner or lunch, as well as for a festive table.

Salad "Moscow"

Looking for new interesting recipes? Have you tried Moscow Salad? This is a delicious, hearty and quick salad that is perfect for lunch or dinner.

Salad "Health"

Do you want to cook something not only tasty, but also healthy? Then I bring to your attention a simply amazing recipe with a suitable name - Health Salad.

Salad "Imperial"

I bring to your attention surprisingly light, tasty and gourmet salad"Imperial". This restaurant-level dish can be prepared in your own kitchen, surprising your loved ones and friends.

Salad "Far East"

I bring to your attention a truly delicious, satisfying and fairly easy-to-prepare recipe - the Far Eastern salad.

Salad "Gustavsky"

I bring to your attention a very simple, but no less tasty Gustavsky salad.

Salad "Orchid"

Extremely satisfying and very tasty salad "Orchid" is brought to your attention. Its design is so beautiful that this dish will decorate any holiday table.

Salad "Chanterelle"

Do you want to cook not only delicious, but also original salad? Then I bring to your attention an interesting and not at all complicated salad"Fox".

Salad "Student"

Hearty, quick to prepare, without complicated and expensive ingredients - all this salad "Student", which is offered to your attention.

Salad "Marseille"

If you are looking for a new interesting recipe lettuce, I bring to your attention great option- Marseille salad.

Salad "Heart"

I offer your attention to delicious, very satisfying, and most importantly - unusually beautiful salad"Heart".

Salad "Waldorf"

Salad "Lyudmila"

It often happens that guests arrive quite unexpectedly. Or you want to have a bite to eat, but there is no time to stand at the stove. In such situations, quick dishes help out, one of them is Lyudmila salad

Salad "Valeria"

I bring to your attention a delicious and satisfying salad "Valeria". Thanks to its piquant taste, it will not leave you indifferent.

Salad "Bonaparte"

Do you want to cook something new? Then I bring to your attention an interesting option - hearty, tasty and very easy to prepare salad "Bonaparte".

Salad with arugula and tomatoes - classic summer salad, especially common in Mediterranean cuisine. Eat a salad with arugula and tomatoes - saturate your body with vitamins for the whole day.

The original beetroot and feta salad recipe is sure to please vegetarians and those who are trying to eat right and healthy. Unusual combination well-known products will pleasantly surprise you.

One of my favorite options carrot salad- This is a salad with ginger and carrots. I also add raisins to this salad for taste - then the combination is just perfect.

Salad "Korn"

I bring to your attention an exquisite salad "Korn" - a real restaurant dish that you can cook in your own kitchen.

Salad "Traffic light"

Salad "Traffic light" cook from any ingredients. The main rule is that they should be of three colors: green, yellow, red. The rest is a wild flight of fancy! My traffic light is with a chicken "roof".

Salad "Metelka" for weight loss

This magical salad cleanses your intestines of toxins like a broom! Hence the name. Delicious and healthy. Replace dinner with Metelka salad for 7-10 days, and you will noticeably lose weight.

Salad "Anastasia"

I bring to your attention an interesting and quick-to-cook salad "Anastasia", the recipe of which has taken root in our menu. This dish is perfect for both lunch and dinner.

Salad "Metelka"

Salad "Metelka" got its name due to its properties quickly, and most importantly, it is tasty to help cleanse the body. This is a bright and healthy spring salad that is perfect for a light dinner.

Salad "Prague"

Salad "Prague" is prepared with boiled chicken breast and prunes. Dressed with mayonnaise. Other ingredients include pickled cucumbers, onions, eggs, peas. Salad - hearty, festive.

Layered salad "Festive"

Layered salad "Festive" should be served in a huge glass salad bowl or portioned in glass bowls or cups. Thus, you can see all seven layers of this delicious salad.

Vegetarian Nutritious mexican salad with beans is very good for those who fast. It is not spicy at all, just the presence of corn and beans hints at its Mexican origin.

Salad "Hector"

Hector salad is prepared in different variations - with pineapples, olives, onions, Tkemali sauce or without these ingredients. Chicken breast, nuts, mayonnaise remain unchanged. And here is my simple recipe.

Salad "Cypriot"

This salad includes all my favorite ingredients. In the hot season, for me, Cypriot salad replaces a whole lunch. It is very tasty, especially if seasoned with selected olive oil.

Salad "Goat in the garden"

The salad "Goat in the garden" got its amazing name thanks to the vegetables that are part of it fresh.

Salad "Ryzhik"

Everyone has their own "Ryzhik", but it should contain red mushrooms, red chanterelles or red carrots. My camelina will be very "temperamental", bright, fresh, with carrots, chanterelles, bell peppers. I share!

Salad "Boyarsky"

Boyarsky salad, the recipe of which I give you, is a very tasty, satisfying, multi-component salad that will definitely become the highlight of the festive table.

Spicy salad is a classic appetizer. It is prepared from boiled eggs, grated yellow cheese, mayonnaise and, if desired, garlic. You can add any greens, serve salad on crackers or in a tomato.

Salad "Malachite bracelet"

Do you want to cook something not only tasty, but also beautiful for the holiday? Then I bring to your attention an original, satisfying and unusually bright salad "Malachite Bracelet".

Salad "Berlin"

Salad "Berlin" is prepared in several different variations. One of which, namely with shrimps, I bring to your attention.

Salad "White night"

Your attention is invited to a hearty and very tasty dish with a very romantic name - salad " White Night".

Salad "Sail"

I bring to your attention the salad "Sail" - easy to prepare, very satisfying and tasty. This dish is suitable not only for lunch or dinner, but also for a festive table.

Salad "Arrows of Cupid"

Salad "Arrows of Cupid" - light, original, bright. You can decorate it with pomegranate seeds - lay out a heart or a heart with an arrow. The salad includes shrimp, an excellent aphrodisiac. Try!

Salad "Irina"

Salad "Irina" is layered, festive, tasty, you can decorate it using the ingredients included in the composition. This salad is light, beautiful, be sure to decorate it with flowers, albeit from eggs.

Salad "Delicious"

Everyone has their own delicious salad. My version is hearty, bright, simple and affordable. Such a delicious salad will do on weekdays, and it will decorate the festive table. He prepares for half an hour.

For those who fast potato salad with onions would be a nice change. light salad useful, consumed cold. Parsley, onion, lemon and olive oil are the perfect salad base.

Salad "Men's Dream"

"Men's dream" (culinary) comes down to a salad of ham, pickled mushrooms, eggs, chicken and a hostess who will prepare such a salad. And to prepare such a salad is simple, it will take you about 20 minutes.

Salad of canned pink salmon - quick to prepare, but very tasty salad. It will not go to the festive table, but for every day - that's it. A simple canned salmon salad recipe.

Salad "Nice"

Very tasty french salad"Nice" (Salade Niçoise) with delicious aroma, delicate and beautiful. As the French say, "Nice" salad is a salad for health and pleasure :)

Salad "Olivier"

A classic Olivier salad recipe. Traditional salad on our holiday tables. I tell you how to cook salad "Olivier" so that everyone is satisfied!

Caesar salad with chicken and croutons

A simple recipe for a popular restaurant salad with chicken pieces and breadcrumbs. Preparing to madness is simple, but everyone will like it!

Fantasy salad is a rather original salad in terms of taste, since a simple recipe for Fantasy salad involves the use of ingredients that are very unusual to see in a salad.

Salad "Yin-Yang"

The decoration of salads knows no bounds, and the Yin-Yang salad (more correctly, Yin-Yang) is one of the most original salads I have seen lately. How to make Yin-Yang salad.

Salad "Hedgehog"

Salad "Hedgehog", a recipe with a photo of which I put up for your review, with an original presentation and a range of flavors will delight and surprise everyone, young and old. I tell you how to cook salad "Hedgehog".

Salad "Russian" for the first time I tried in France. In whatever restaurant in Europe or America you order a Russian salad, they will bring you just such a salad, which, I think, you will easily recognize;)

Salad "Lady's"

Salad "Ladies" is a very original and unusual salad in terms of taste. If you like to experiment in cooking - a simple recipe for "Lady's" salad can interest you.

Salad "Tiger"

Tiger Salad is an easy-to-prepare and very cute salad that children especially like. I tell you how to cook the Tiger Cub salad so that it is both tasty and beautiful.

Recipe for Jade Bracelet Salad. This salad has the perfect combination of kiwi and meat. The salad is beautiful and delicious.

Salad "Shuba"

Salad "Shuba" - a well-known festive salad, which is prepared with herring. The main feature of my recipe is that the salad is prepared in portions, in separate salad bowls. It is very comfortable!

Guests are always welcome in my house, so friends and relatives often drop in uninvited, and I like good hostess I immediately set the table, which is why I collect recipes for quick, inexpensive, and most importantly, original salads. I present to your attention, dear readers of the site "I love to cook", the best selection of salads for every budget and taste.

Salad "Piano"

Salad "Piano" is very beautiful, but the perfect combination of ingredients will not go unnoticed!

Ingredients:

• chicken fillet - 450 grams;
• fresh cucumber - 2 pieces;
• champignons - 300 grams;
• Russian cheese - 150 grams;
• eggs - 5 pieces;
• olives - 40 grams;
• mayonnaise.

Piano Salad. step by step recipe

1. Boil meat and eggs. Further grind.
2. Mushrooms cut and fried.
3. Cut cucumbers.
4. On each layer we make a grid of mayonnaise.
5. We spread the chicken on the dish first, then the mushrooms, cucumbers, eggs, cheese. Let's not forget the mayonnaise.
6. We decorate the salad. Piano keys are made from cheese and olives. You can make roses from boiled carrots and decorate the top of our piano.
7. Let it soak and you can serve.

Salad "Piano" is amazing and unusual, so if you want to strike everyone on the spot - take on cooking.

Salad "Mushroom Rain"

Salad "Mushroom rain" is dedicated to all lovers of pickled mushrooms in combination with chicken meat and vegetables.

Ingredients:

• pickled champignons - 300 grams;
• carrots - 1 piece;
• potatoes - 500 grams;
• pickled cucumbers - 4 pieces;
• eggs - 4 pieces;
• chicken meat - 400 grams;
• hard cheese - 200 grams;
• greens - for decoration;
• mayonnaise.

Salad "Mushroom rain". step by step recipe

1. Boil potatoes, carrots, eggs and meat.
2. Grate potatoes, cucumbers and carrots.
3. Grind meat and eggs with a knife.
4. Cover the bowl with stretch film.
5. Lay the mushrooms tightly with their hats down. Then carrots and mayonnaise. The next layer is potatoes and mayonnaise, then meat and mayonnaise, next cucumbers and mayonnaise, then eggs and the last layer of cheese and mayonnaise.
6. We take a large dish and turn our salad on it, remove the film from it, decorate with mayonnaise and herbs.

The salad will conquer the extraordinary taste and appearance of real food connoisseurs! Hearty, beautiful, original - it's all about the Mushroom Rain salad.

Salad "Royal Caprice"

This salad, although not cheap, but on a special occasion, you can please yourself and your guests with a salad that includes seafood and red caviar!

Ingredients:

• squid - 0.5 kilograms;
• boiled eggs - 6 pieces;
• crab sticks - 240 grams;
• red caviar - 80 grams;
• greens - for decoration;
• mayonnaise.

Salad "Royal whim". step by step recipe

1. Boil squids, chop into strips.
2. Also grind crab sticks and eggs.
3. We put it in a salad bowl, season with mayonnaise.
4. Salt, spices to taste.
5. Decorate with caviar and herbs.

If you cook the Royal Caprice salad, then you will not have peace, everyone will praise your culinary skills and beg for the recipe!

Salad "Cuckoo's Nest"

The salad fits amazingly for any holiday or party, it will delight every guest with its appearance, there will be no one indifferent!

Ingredients:

• potatoes - 4 pieces;
• onions - 3 pieces;
• carrots - 3 pieces;
• eggs - 5 pieces;
• chicken fillet - 400 grams;
• mayonnaise - 240 grams;
• garlic - 2 cloves;
• greens - to taste.

Salad "Cuckoo's nest". step by step recipe

1. Boil eggs and meat. Grind the meat and separate the whites from the eggs. Grate the yolks separately.
2. Onions, carrots, and potatoes cut into strips and fry in turn in a pan.
3. Mix vegetables with meat, proteins, crushed garlic and mayonnaise. Put our salad in the form of a nest on a large plate, make a recess inside.
4. Mix the yolks with mayonnaise and herbs. Form into balls and place inside the nest. Salad ready!

Salad "Cuckoo's Nest" has not only original submission, but also has a spicy taste due to the garlic, which is part of the composition.

Salad "Tropical"

A special taste of Tropical salad is given by pineapple, which is amazingly combined with other products and gives its piquancy to the dish.

Ingredients:

• canned corn - 1 can;
• canned pineapples - 400 grams;
• chicken meat - 400 grams;
• mayonnaise;
• salt, pepper - to taste.

Tropical salad. step by step recipe

1. Boil the meat and chop into cubes. Put in a salad bowl, add pineapple and corn.
2. Add mayonnaise, salt and pepper.
3. Mix. Salad ready!
4. Serve in portions in bowls or in a common dish.

Tropical salad is popular, this is due to the fact that pineapples and chicken are an inseparable couple that conquers any person on the planet with a combination.

Salad "Chicken in mushrooms"

Salad "Chicken in mushrooms" is the dream of any child, children will be happy to eat such a salad, because it not only looks beautiful, but also delicious.

Ingredients:

for chickens:

• processed cheese - 2 pieces;
• eggs - 3 pieces;
• butter - 60 grams;
• garlic - 2 cloves;
• carrot - 1 piece;
• olives - 10 grams.

For mushrooms:

• eggs - 5 pieces;
• cherry tomatoes - 5 pieces;
• mayonnaise - 20 grams;
• greens - a bunch.

Salad "Chicken in mushrooms". step by step recipe

1. Boil eggs and carrots.
2. Divide the eggs into whites and yolks.
3. Proteins grate, mix with grated carrots, butter and processed cheese. Grate the yolk. Make chickens, roll in yolk and put on a dish. Make beaks from carrots. Olive eyes.
4. Eggs for mushrooms are also stuffed with a mass of cheese. Cut the tomatoes into 2 halves and make hats. Make dots from mayonnaise. Decorate with greenery.

The hand will reach out for such a salad, because it is bright, colorful and interesting!

Salad "Men's Dream"

Salad "Men's Dream" got its name because it is very satisfying and tasty, and as I know, this is the main criterion for men in choosing food.

Ingredients:

• pork meat - 500 grams;
• ham - 200 grams;
• champignon mushrooms - 400 grams;
• onions - 2 pieces;
• potatoes - 900 grams;
• mayonnaise;
• vegetable oil - for frying;
• green cucumber - 1 piece;
• herbs, salt, pepper - to taste.

Salad "Men's Dream". step by step recipe

1. Mushrooms cut into slices and fry with onions.
2. Cut pork meat, beat off and fry. Cool and cut into strips. Also chop the ham into strips.
3. Fry potatoes in strips.
4. Mix mushrooms with ham, pork and mayonnaise.
5. Put the mass on a large plate.
6. Put fried potatoes around.
7. Decoration made from greenery and green cucumber. Salad ready!

Prepare the salad "Men's Dream" and you will conquer all the men at your holiday!

The key to a successful holiday is well-fed and happy guests who will become so if you prepare any salad from this selection for them! "I love to cook" wishes you bon appetit! And be sure to try and.

The modern word "salad" combines two concepts - a culinary dish and several types of leaf vegetable crops. Initially, the Latin salato meant an appetizer served with meat. It was prepared from chopped lettuce leaves, endives, parsley and onions, seasoned with grape vinegar, olive oil, honey and salt. The main ingredient is lettuce, which is also a garden plant called lettuce. The neutral taste of lettuce allows you to add it to almost all fresh salads.

In this article we will talk about different types of salads - about garden plants united by this name, as well as dishes of the same name, which are now prepared without lettuce, but are called by the same word.

Popular salad plants

Leafy vegetables that do not form large fruits and have a lot of green mass, a pleasant taste and aroma, are commonly called salad vegetables. These are watercress, ice lettuce, Roman lettuce, frillis, mung bean lettuce, oak lettuce, salad chicory. To the generally accepted types of leafy salads, garden plants such as spinach, arugula, Chinese cabbage, sorrel, leaf beet, dandelion, quinoa, pak choi and others. There are a lot of them. We have listed only those types of leafy salads that are sold in Russian stores.

All lettuce crops can be used for mono-salads only by seasoning them with sauce. Salads made from leafy vegetables and lean meats, fish or seafood are quick to prepare. The latter belong to the Mediterranean cuisine and are very popular on the Apennine Peninsula.

mediterranean option

The types of Mediterranean salads are very diverse. They are made with mussels, shrimps, oysters, fish and jerky. We propose to master the simplest and most traditional. For him, you need to take several types of leaf lettuce, for example, lettuce, arugula and romaine, tear them with your hands, but not very finely. Cut cherry tomatoes into halves. Bell pepper and chop the onion into half rings. Cut the stalks off the capers. Place all vegetables in a bowl. Crumble the feta cheese with your fingers. In this form, serve on the table, on which there should be bottles of salt, pepper, oil and vinegar. Everyone adds these seasonings to their own taste. The dish can be supplemented with ready-made seafood or meat.

green salads

All types of green salad can be the basis for an independent snack dish. To save useful properties it is better not to cut the leaves, but to tear them with your hands or cut with a porcelain knife and immediately pour the sauce. It is good to mix fresh cucumbers with leafy greens, bell pepper, white cabbage, tomatoes, radishes. Very tasty salad of lettuce, tomatoes and garlic seasoned with salt and sour cream. Lettuce is allowed to replace or combine with any kind of leafy salads.

Green salads are not prepared for the future - only before serving.

Modern dishes

At the end of the 18th - beginning of the 19th century, the dish called salad underwent drastic changes. If earlier only those culinary experiments that included lettuce leaves were called salads, now new types of salads have appeared, which are various mixtures of chopped vegetables or fruits, as well as canned vegetable platter.

Salads can be both salty and sweet, served cold or hot, act as an independent dish, such as the famous "Herring under a fur coat", be a side dish for meat, fish or cereal dishes.

The most famous salad, which has become the first in a series of new dishes, is a vinaigrette.

The vinaigrette

Interestingly, in France, a salad with the French name "vinaigrette" is called Russian. The fact is that it was invented at the end of the 18th century in the kitchen of the Russian Emperor Alexander I. Vinaigre wine vinegar, rare in our country, was used as a dressing - it gave the name to the dish.

The French language in our Fatherland was then in great fashion. He was known not only by the nobles, but also by many simple people. So, a certain cook prepared a mixture of chopped vegetables, added boiled potatoes, beets and carrots and seasoned with wine vinegar. Salted mushrooms, sturgeon, capers and truffles were also included in the royal vinaigrette.

I liked the dish, but the vinaigrette opened new era salads - salads with boiled potatoes, beets and carrots.

Among the people, since capers and truffles were a rare delicacy, they interfered with the vinaigrette sauerkraut or pickles, steamed turnips and dried fish.

Modern types of salads such as vinaigrette contain green peas and onions soaked in vinegar.

traditional ingredients

There is such an aphorism: "A real woman can make a salad, a hat and a scandal out of nothing." Salad is a very convenient dish. A skilled housewife is able to independently come up with a recipe for a new, original salad if you understand which products go well with each other. Salad ingredients can be prepared ahead of time and cut, mixed and seasoned just before serving. Often, canned semi-finished products are put in salads - fish, squid, corn, peas, beans, cucumbers, olives, mushrooms. They are combined with fresh or boiled ingredients.

Meat products have long taken root in the salad. This is just boiled lean meat, and sausages, and smoked meats. It is by the presence of the main ingredient that salads are divided into meat, fish, vegetable, mushroom or fruit. Canned salads are a separate line. Most often they are made from vegetables alone, but sometimes they are combined with mushrooms, legumes or rice.

The most interesting combinations of ingredients have become classic and have received their own names. The best of them are presented below.

Dressings play an important role in salads.

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The point of salad dressing or dressing is not only to give the dish the necessary completeness. Chopped vegetables oxidize quickly. This leads to the destruction of many vitamins. The acid or fat of the dressing stops the destructive effect of oxygen, the vitamins are preserved.

Initially, salads were dressed only with vegetable oil and vinegar. Now the stores offer a large selection of the most different sauces, differing in composition, taste and purpose.

Many people like to dress salads with ordinary sour cream or mayonnaise. These two ingredients can be mixed together for a milder tasting sauce.

"Caesar"

Caesar salad appeared in our country relatively recently, but it quickly became famous and loved that we considered it necessary to give it a few words. This salad came to us from America. Its name is directly related to the Italian chef, but has nothing to do with the famous commander.

The composition of the classic "Caesar" includes lettuce, white bread croutons, boiled eggs, hard cheese, garlic and sauce from olive oil With lemon juice.

Salad dish should be rubbed with garlic. Tear lettuce, chop eggs, grate cheese and put them on a dish. Drizzle with sauce. Before serving, add croutons. They should not be in contact with the sauce for too long - after absorbing the liquid, they will become soft and lose their pleasant crunchiness.

An improved version of "Caesar" includes lean meat, fish or shrimp in the salad. On the basis of "Caesar" created several types of salads. Dishes with them always look very picturesque thanks to bright colors ingredients. It increases appetite and improves mood.

"Russian salad"

The best meat salad is, of course, Olivier. For many decades, it has overtaken all known types of salads for the New Year. Only the famous herring under a fur coat can equal him, but about her a little lower.

A French chef named Olivier came up with an exquisite salad of game, truffles, crayfish necks and capers. Rare and expensive ingredients were not available to everyone, and the taste of the salad captivated many. Soon, scarce delicacies were supplanted by affordable ones. meat fillet, pickles, green peas, boiled potatoes and chicken eggs. Only the dressing sauce remained the same. It's mayonnaise.

On the basis of the classic "Olivier", other types of salads appeared. They replace meat with mushrooms, crab sticks, shrimp, squid, fish and even sausage. Salad "Duc" - the same "Olivier", only with pickled carrots, "Venice" - with olives. popular salad"Mimosa" is also a variety of "Olivier". The ingredients in it are arranged in layers, as in classic herring under a fur coat

"Mimosa"

There are several types of salads with this name. Combines their bright yellow color and sequential laying of finely chopped or grated products on top of each other and alternately soaking each with mayonnaise. Put the fish on the bottom of the dish and cover it with egg whites. Next comes boiled carrots, followed by pickled onions, then potatoes. The top of the salad is covered with a thick layer of egg yolks, grated cheese bright yellow or canned corn. This greatly enlivens the appearance of the salad, the dish looks elegant and picturesque.

"Herring under a fur coat"

Puff salads began with the well-known herring under a fur coat. What types of salads are usually prepared for New Year's Eve? Of course, those that will delight with an aesthetic appetizing appearance, but which will quickly give a feeling of fullness without heaviness, because New year's night completely devoted to fun, walking on the street near the main Christmas tree of the city and meeting with friends. Such an active pastime is accompanied by a plentiful treat, and who wants to gain so much excess weight in a few hours of the holiday so that they can think longingly about the upcoming diet and exhausting exercises in the gym for the rest of the weekend? "Herring under a fur coat" looks beautiful, and very tasty, and not too high in calories.

For a classic "fur coat" you need boiled beets, potatoes and carrots, fresh apples and onions, herring and mayonnaise. Peel and grate beets, potatoes and carrots on a coarse grater. Peel and grate the apples too. Chop the onion and pour boiling water for a couple of minutes to remove the bitterness. Free the herring from the entrails, skin and bones. Cut the fillet very finely.

Put a layer of potatoes on a narrow and long dish and pour over with mayonnaise. On him - a herring. On the herring - onions, then carrots, and on it - apples. Pour each layer with mayonnaise. All products should be laid out evenly to make a beautiful slide. This slide must be closed with grated beets, smeared with mayonnaise. The salad tastes best after a few hours, when the juice appears and mixes with the sauce.

Fruit and berry

Fruit salads are made from both fresh and canned fruits. They are seasoned with sour cream, yogurt, condensed milk, honey or lemon juice with sugar.

Most delicious views fruit salads contain honey and are garnished with ice cream. They are made cold and served as a dessert.

For fruit salads, take any fruit that has a strong texture. They are peeled and seeds are cut into cubes, placed in bowls, poured with sweet sauce and decorated with grated chocolate, pieces of fruit and nuts.

Here are three types of lettuce. Photos show how best to arrange them.

1. Wild berry salad. For him, you need to take raspberries, ripe gooseberries, red, black and white currants and honey. Cut the gooseberries in half and clean out the seeds. Carefully separate the currant berries from the twigs. Fold clean berries in transparent vases in layers. Pour in honey mixed with chopped mint.
2. Fresh fruit salad. Peel apples, pears and tangerines from the peel and seeds. Cut into cubes. Mint leaves cut and mash in a mortar until dark. Mix with fruit syrup and pour over fruits with this sauce.
3. Canned Fruit Salad. Pineapples and peaches cut into cubes, put in a bowl. Boil mint leaves in pineapple or peach syrup. Cool, strain and pour into a bowl. Place in refrigerator until complete cooling. Decorate with ice cream or whipped cream, squeezing them through a cornet with a curly nozzle.

Universal root vegetable

Desserts and snack bars, very tasty and incredibly healthy salads can be made from carrots. It is available at any time of the year and in any area, and the benefits of fresh carrots for vision and general health undeniable.

Fresh carrots are peeled, grated and seasoned with salt, sugar, vegetable oil, sour cream, honey or vinegar, depending on what kind of salad is needed - dessert or snack. When the carrots start to juice and become a little softer, the salad is ready, and you can eat it.

Here are some types of salads. Recipes of these mixes are ideal for meat dishes:

• The first is fresh grated carrots and radishes with salt, apple cider vinegar and sunflower oil.
• The second is grated carrots, horseradish, salt and sour cream. Very simple and very tasty.

And for the sweet tooth, the following types of salad recipes with honey:

• The first is to sprinkle fresh grated apples with vinegar so as not to darken, and combine with carrots.
• The second is to mix prepared carrots with calcined crushed nuts and a banana.

Instead of carrots, you can use turnips or Jerusalem artichokes. Also tasty and healthy.

Conservation

Canning is very convenient if you have your own greenhouse, and by the end of summer a lot of bell peppers and tomatoes ripen. These vegetables most often complement almost all types of salads for the winter. They are used both as a whole and cut. Pour in tomato juice, vinegar marinade or vegetable oil. Most of the recipes came to us from the Balkan countries, where the yields of bell peppers, eggplants and tomatoes are so high that it is not possible to harvest delicious vegetables just criminal. It is no coincidence that many Balkan types of salads and names have the corresponding ones: gyuvech, paprikash, lecho.

Guvech

This salad is made as a seasoning for meat or fish semi-finished products. Sometimes meat or fish is boiled, then separated from the bones, combined with gouvech and stewed for some time on a small fire. It turns out an original mix of flavors. Depending on the fat content of the meat, it is eaten cold or hot.

The composition of the gouvech (except for the marinade) includes 11 components - eggplant, zucchini, tomatoes, onions, peas, green green beans, carrots, okra, green cherry plum, potatoes and garlic. Everything is cut quite large and placed in a large pan. It is poured with a marinade of white wine, salt and spices (allspice, cloves, cinnamon, marjoram, basil, dill and parsley). Boiled until the liquid is reduced by half and poured into sterile jars. Banks are placed upside down, wrapped, left to cool completely, then transferred to a cold basement.

"Paprikash"

The name of the paprikash salad indicates which vegetable dominates in it. This is a sweet bell pepper, paprika. Like gyuvech, paprikash is preserved for the winter, then used as a salad, most often with meat. The composition of paprikash includes bell peppers, onions, tomatoes, salt and herbs. Peppers are cleaned from seeds, cut into rings. Chop onion rings. Tomatoes are rubbed through a sieve and mixed with seasonings. Pour pepper and onion into the resulting tomato, put on the stove and boil until thickened. Then they are poured into jars, wrapped until cool and taken to a cold place.

Lecho

Lecho is similar to paprikash, but is prepared with vinegar marinade. Peppers need to be freed from seeds and cut into strips. Heat the vegetable oil in a saucepan and quickly fry the pepper in it. Cut the tomatoes, scald with boiling water and remove the skin. Pass through a meat grinder. Season the tomato mass with salt, sugar and pepper. Put on fire and boil for about 10 minutes. Put pepper in it and pour in oil. After 5 minutes, add table vinegar and garlic. Steep for 5 minutes and pour into clean jars. Seal, turn over and leave for a day. Transfer the cooled cans to a dark, cool room. For lecho, you need to take 2 kg of tomatoes and peppers, half a glass of oil and vinegar. Salt, sugar and pepper - to taste. Garlic - at the rate of 1 clove per jar, that is, 5-7 pieces.

Cabbage

Very popular in our country are salads from white cabbage. This vegetable is used both fresh and pickled. fresh cabbage pretty tough. To make the salad tender and juicy, the cabbage is chopped and, lightly sprinkled with salt, rubbed between the palms. It gives juice and it turns out very tasty. Most cabbage is added to different vegetables- grated carrots, tomatoes, cucumbers and different types leafy salads. Seasoned with vegetable oil and apple cider vinegar.

Sauerkraut is a ready-made salad, in which you just need to chop onions and pour in a little vegetable oil. When fermented in cabbage, most of the vitamins are preserved. Cabbage salads are also suitable for dietary nutrition, as they contain a substance that breaks down fat and promotes weight loss.

Our food culture is slowly changing. Internet resources and multiple cooking shows on television offer to cook something new, unusual or even exotic, and the range of stores is also rapidly expanding. And in recipes and on store shelves, we sometimes see the greens of many varieties, which are still outlandish for our lands. About, what are different types of lettuce and similar crops, as well as what they are eaten with - later in the article.

Lettuce is a plant from the genus Lettuce of the Asteraceae family, commonly referred to simply as lettuce or lettuce. Lettuce is cultivated and used as food all over the world. Sometimes the word "lettuce" means only the usual leafy green lettuce, but this is not true. There are many classifications of lettuce. One of them, modern economic and consumer, distinguishes such groups of lettuce: oily head, crispy head, romaine lettuce, grass lettuce, cut (leaf) and stem.

Oakleaf lettuce, oak leaf lettuce or oakleaf - leaf salad, the shape of the leaves of which resembles oak leaves. The plant forms a dense semi-spreading rosette of medium or large size, the head is not formed. The leaves are green, red, burgundy-brown in color, which intensifies towards the tips. They are pinnately dissected, with a wavy edge and fan-shaped venation, very decorative. Oakleef is a mid-early cultivar resistant to bolting and diseases. Oakleaf lettuce varieties: Altero, Amorix, Asterix, Betanto, Dubagold, Dubared, Maserati, Torrero, Stariks. The planting pattern of this salad is 30 x 30 cm. The salad does not tolerate temperature changes and is not stored for long.

Oakleaf lettuce has a nutty flavor and is best paired with ingredients that do not have strong flavors. Oak leaf salad dressing should not be heavy or overly spicy. Oakliff goes well with avocado, mushrooms, salmon, croutons, almonds, garlic. It can serve as a side dish for fried fish. It is better to fill the dish with vegetable oil with the addition of vinegar and salt. The beautiful "oak" leaves can also be used to decorate dishes.

Did you know? According to legend, the famous Provencal salad mix mesclin was created in Nice by poor Franciscan friars. Lacking funds for entire beds, they planted a lot of different greenery in one row, and then distributed it to parishioners for alms. It included salad chicory (radicchio, frise and escariole), mung bean salad, dandelion, lettuce, oak leaf, purslane, arugula, watercress.

The Lollo Rosso variety can rightly be called one of the most beautiful leafy lettuces. In their production, it ranks second after Batavia. It forms a semi-spreading rosette with medium-sized fan-shaped leaves. The tips of the leaves are very small and wavy, “curly”, they are distinguished by a bright anthocyanin color of red hues, closer to the center the leaves are green. For the similarity of lettuce with sea corals, Lollo Rosso is called "coral salad".

This is an early ripe lettuce, which can be harvested 40-50 days after mass shoots. Can grow in open and protected ground, cold-resistant, loves light and constant moisture. Lettuce planting pattern - 20 x 25 cm. Lollo Rosso is an ornamental lettuce suitable for growing in flower beds next to flowers.

The salad has a nutty taste with bitterness. Most often, it performs a decorative function on the plate, decorating the dish. It is found in salad mixes along with other varieties of salads. Good with cheese chicken liver, fried meat(pork, goose, turkey), baked vegetables, in hot appetizers, salads. Popular in Italian cuisine where it is combined with seafood(shrimp and scallops) and herbs(basil, thyme).

In addition to the variety of the same name, the variety type also includes varieties: Carmezi, Constance, Majestic, Nika, Nation, Selway, Revolution, Pentared, Relay.

Did you know? The Lollo Rosso variety is named after the Italian actress Gina Lollobrigida for its resemblance to her hairdo, which she wore in the 1960s.

This is a very common head lettuce with a delicate buttery texture and mild flavor. A small head of Butterhead consists of tender pale green leaves of an elongated shape, inside it is crispy, outside - with bitterness. One head contains approximately 250 g of leaves.

Butterhead salad (Boston) goes well with greens and other salads, its leaves are used to make burgers, decorate dishes. Leaves can be substituted for nori in rolls. In Germany, side dishes for hot meat dishes are made from this salad. Would be a great salad dressing cream sauce, honey, balsamic, olive oil.

Did you know? Translated from English, "butterhead" means "oil head".

Iceberg lettuce (crunchy, icy, ice lettuce) looks like cabbage. Its vegetation period is about 100 days. A loose head of lettuce has an average weight of 400-500 g, although it can reach 1 kg. Semi-spreading rosette of medium or large size consists of hard and thick leaves with a corrugated edge. They are shiny, juicy and crispy, green in color with a hint of white or gray. When harvesting, in addition to the head of cabbage, the leaves surrounding it are also cut off. Planting pattern - 30 x 35 cm. This variety is very resistant to low temperatures. Can be stored in the refrigerator for up to 20 days. Iceberg lettuce varieties: Argentinas, Barcelona, ​​Galera, Diamantinas, Elenas, Cartagenas, Kuala, Lagunas, Nanet, Santarinas, Platinas, Fioret.

Iceberg is good in salads, hamburgers, goes well with meat, fish and seafood, eggs.

Did you know? The salad got its name in America: to keep fresh longer, the farmers sprinkled it with pieces of ice and delivered it that way. It looked like fragments of glaciers.

The variety type Batavia is distinguished by a large medium-dense head of cabbage and a large semi-spreading rosette. Head in cold conditions in varieties of this type is not always clearly defined. Batavia lettuce leaves are medium, thick, whole-cut, wavy along the edge, crispy. The predominant color of the leaves is light green, green, yellowish, red-brown. The salad has a sweetish, light herbaceous flavor.

Varieties: Aficion, Bohemia, Grand Rapid Pearl Jam, Grini, Imagination, Lancelot, Leafly, Kaipira, Kismi, Malis, Redbat, Risotto, Perel, Starfighter, Triathlon, Fanley, Funtime. The planting scheme is 30 x 35 cm. Today, 90% of lettuces that are grown using the hydroponics method (in an aqueous solution instead of soil) belong to the Batavia variety.

Batavia salad goes well with fatty meat and walnuts. The leaves can be served with meat, fish, vegetables, and they are also suitable for sandwiches and salads.

Did you know? Batavia - originally the country of the ancient Germanic tribe of the Batavians, who lived on the territory of the modern Netherlands, later - the Latin name of Holland.

The oldest type of romaine lettuce(romano, roman, kos salad) characterized by a loose half-open head of cabbage weighing approximately 300 g. The socket is very dense, medium or large size. The leaves are elongated, hard, whole-cut, elongated upwards. In many varieties, the top of the leaf is slightly bent inward. The outer leaves of roman lettuce are greener, while the middle is light green. Romano lettuce is suitable for growing both outdoors and indoors and even on the windowsill.

Varieties of Roman lettuce: Wendel, Garnet Rose, Claudius, Xanadu, Kosberg, Legend, Manavert, Remus, Parisian White, Pinocchio, Cimmaron.

The taste of Roman salad is sweetish-nutty, tart, slightly spicy. Romaine is a common ingredient in salads, sandwiches, and burgers, and pairs well with yogurt dressings, stews, and purées. boiled salad Romaine tastes like asparagus. Can be stored in the refrigerator for several weeks.

Important! AT classic recipe Caesar salad includes Roman salad.

Other lettuce crops

Often lettuce refers to other crops that do not belong to the genus Lettuce, but have similar properties or appearance and are also used in cooking.

Valerianella(corn, field salad, rapunzel, mung bean salad) belongs to the honeysuckle family. The plant forms a rosette of oblong, entire, dark green or yellow-green leaves. Field lettuce can be grown on your plot along with other vegetables. The plant is grown in a conveyor way: it is necessary to sow seeds in the soil every 2 weeks from spring to autumn to a depth of 1 cm, the sowing pattern is 10 x 35 cm. The root loves a sunny location and frequent watering, with a lack of moisture it blooms earlier.

The root can be harvested within a few weeks after the formation of 4 pairs of leaves. Mash salad can be stored in the refrigerator in a plastic bag for up to two weeks.

Delicate sweetish greens with a nutty note are added to vegetable salads and soups. Mash salad is used to replace lettuce or spinach. It goes well with peanut, sesame and pumpkin oil. When stewed, the root acquires a creamy texture, while maintaining astringency. Root leaves decorate sandwiches and snacks. delicious salads with root are obtained in combination with chicken, croutons, citrus fruits, beets, apples. Field salad can be served as a side dish for meat and fish dishes, mushrooms.

Important! If the leaves of the root are bitter, cover it from the light a few days before harvesting.

Watercress, or bedbug, belongs to the Cabbage family. It is an annual or biennial herbaceous plant with a thin stem and small dissected leaves.

Most varieties have green leaves, while some have purple leaves. The culture is suitable both for growing on the site and for the windowsill: the seeds must be sown thickly in a flower pot. It does not require special care, loves humidity, tolerates shade relatively well. Varieties of watercress: Vesti, Kholodok, Merezhivo.

It grows very quickly, after 2 weeks, when it reaches a height of 8-10 cm, it can be eaten. The crop is harvested with scissors, you need to cut off the amount that you plan to use for food. Watercress tastes a bit spicy, mustard, because it contains mustard oil. Fresh watercress can be used as a seasoning for salads, appetizers, omelettes, meats, fish, soups, gravies, sauces. Delicious and beautiful sandwiches with watercress are obtained.