Root plant Corn salad - recipes, cultivation, beneficial properties, photos. Rapunzel care

For refueling:

• olive oil– 3 tablespoons;
• balsamic vinegar – 1-2 tablespoons;
• salt - a pinch;
• ground black pepper - to taste.

Salad preparation process:

1. First, we will prepare the veal for the salad: wash the meat and dry it well, then cut it into thin slices that can be lightly beaten.

2. Sprinkle the meat with lemon juice, sprinkle with pepper, add a little olive oil and set aside for 20 minutes to marinate.

3. After this, heat the frying pan, add a little olive oil and fry the prepared veal for 1-3 minutes on each side. After frying, add some salt to the veal and place it on a beautiful plate. This is the basis of our salad.

4. Now prepare the dressing. Pour balsamic vinegar into a separate dish, add sugar, salt, pepper and the remaining olive oil, mix the ingredients with a whisk. It’s very convenient to put all the ingredients in a jar with a screw-on lid and shake well.

5. Wash the cherry tomatoes and cut them into halves.

6. Cross lettuce leaves must be soaked in cold water for 15 minutes and rinse well running water. Place it on a towel to drain and dry. Example chicken salad.

7. After this, sprinkle the leaves with part of the prepared dressing and mix.

8. Place the finished veal beautifully on a serving plate and decorate with cherry tomato halves. Sprinkle with remaining dressing. Then beautiful slide Place lettuce leaves on top.

9. Sprinkle all this splendor with grated Parmesan and serve.

Corn salad combines not only beneficial features, but will also be a satisfying main dish for dinner. Chicken baked in the oven is also served with this salad; if desired, the salad is seasoned with cream sauce, recipe cream sauce you will find by following the link.

Bon appetit!

Corn salad

After a grueling winter, our body often suffers from a lack of vitamins. And how our stomach rejoices when the first fresh greens appear in the beds. One of the first garden “gifts” is considered to be corn salad. It is unpretentious to changeable spring conditions The plant is outwardly inconspicuous, with small dark green leaves. But this salad has unique properties.

How and with what to eat corn salad

In dishes, corn (or field salad) goes well with parsley, cilantro, boiled beef, and fried nuts. This salad mixture is seasoned with a sauce made from olive oil, lemon juice and sesame seeds.

This product is added to sweet salads, especially with citrus fruits. Crisp, fresh green leaves with a slightly tart, nutty aftertaste add culinary charm to many everyday dishes. The first spring salads are delicious precisely because of the delicate aroma of the most delicate leaves of this greenery.

Composition and beneficial properties of the root

Eating corn salad is not only tasty, but also healthy. For example, biologically active substances present in the leaves of this plant normalize many metabolic processes in our body.

The content of useful components in this salad is very diverse: vitamins (A, E, B-group), ascorbic acid, flavonoids, microelements (K, Mg, Fe, Zn, Mn, and many others). Flavonoids are very active in the processes of cell and tissue regeneration. Ascorbic acid is the first assistant in increasing the body’s immune barrier, as well as in the fight against stress. It is recommended to use this product for people suffering from iron deficiency anemia.

For spring vitamin deficiency, corn salad is simply irreplaceable, as it is a unique vitamin complex of natural origin. Regular consumption of field salad helps regulate carbohydrate and fat metabolism in the body. The product is useful for maintaining the normal state of the body as a whole.

Men will also be able to reveal a lot useful qualities this greenery. Back in the days Ancient Rome Healing infusions based on the leaves of corn salad have had considerable success in the treatment of male sexual dysfunction and a number of inflammatory ailments of the genitourinary system in men. Manganese and zinc are important in carbohydrate metabolism, so nutritionists advise consuming this product as much as possible if you want to lose weight and prevent obesity.

74. Table salt will help get rid of fresh stains from coffee, wine, berries, jam and tea. Salt acts in the following way: it very quickly absorbs liquid, thereby reducing the concentration of juice in the fibers of the fabric. If necessary, you can add fresh salt. Then the contaminated item should be washed immediately in hot water.

Read the article: Useful properties of Korn salad.

Corn lettuce has small, dark green leaves with a very sensitive, delicate texture. Corn has a delicate aroma and spicy taste.

Corn salad is included in many salads because it goes well with almost all foods.

Olive oil especially well emphasizes the refined and original taste of this salad, so it is recommended for dressing.

Corn salad goes very well with endive salad. It's also great for crispy slices of bacon, citrus, onions and especially nuts. In some countries, corn salad is served with lingonberry sauce. In the refrigerator, the salad stays fresh for about three days.

Corn salad is very rich in vitamins and microelements. Vitamins A and E, ascorbic acid, iron and flavonoids contained in the root help strengthen capillaries and better absorb vitamin C. 100 grams of corn salad contains half the daily requirement of the human body for vitamin B9, which regulates metabolic processes in the body and promotes rapid cell regeneration.

Corn salad strengthens the nervous system, increases hemoglobin in the blood, reduces salt deposits, helps normalize metabolism, regulate water metabolism and remove cholesterol from the blood.

In Ancient Greece and Rome, doctors highly valued corn salad for its tonic, diuretic, sedative and wound-healing properties. Corn salad, among other things, is considered very healthy for men.

Early corn lettuce grows well in the cool Russian climate and is one of the first to appear.

Have you heard of greens called corn lettuce? If not, then today’s article will talk about it. Corn lettuce grows in small dark green “roses”. The leaves have a nutty flavor with a slight sweetness and tartness. Very often this type of greenery is put into snacks and decorated with it. various dishes. By dressing the corn salad with olive oil, you will emphasize its original taste.

The benefits of corn salad

In addition to the fact that this green has an exquisite taste, the salad has many beneficial properties. It helps strengthen nervous system, with its help, metabolism is normalized and hemoglobin levels increase. The ancient Greeks and Romans valued corn salad for its tonic, diuretic and soothing properties. It was believed that this greenery has a positive effect on male strength. It contains vitamins A and E, iron, ascorbic acid. In addition, 100 grams of salad contains half the daily requirement of vitamin B9.

Corn salad Recipes

A recipe that contains lettuce, tangerines, olive oil, lemon juice, pine nuts, salt, and pepper will be useful. Wash and dry the corn salad. Divide it into leaves. Peel several tangerines and remove the pulp from the transparent film. Squeeze the juice from the remaining fruit. Toast the pine nuts in a dry frying pan (or microwave for a minute or two). In a container, mix olive oil, lemon and tangerine juice (a tablespoon each), add salt and pepper. Beat well until you obtain a homogeneous emulsion. Place the corn lettuce leaves in a bowl, pour the resulting sauce over them, and arrange the tangerines and nuts. Serve immediately. This dish doesn't like to wait. It is recommended to use it immediately.

Corn salad Rezept in a glass

When served in an original way, the salad will look especially elegant. Use green asparagus, pickled gherkins, corn salad, carrots, potatoes, onions, olive oil, salt for cooking. Divide the green asparagus into two parts. Boil water in a saucepan and start cooking the hard part of the plant first. After five minutes, add the thin half. Cook for a couple more minutes. Drain the water. Cool the asparagus and cut into small pieces. Prepare the onions. Chop finely. Pour boiling water over it, then rinse with cold water and squeeze. Carefully separate the corn salad into leaves. Rinse the greens. Cut small gherkins into rings. Carrots must be boiled until half cooked. It should be slightly crispy inside. Cut the vegetable into beautiful cubes. Do the same with potatoes. Just boil it until completely cooked. You can first cut the root vegetable into cubes, and then throw it into boiling water with the addition of a pinch of salt. This will make the potato cubes look neater. Use a special wide glass for salad. Place the corn salad on the bottom, then all the prepared vegetables in random order. Season with salt, add a pinch of black pepper, and add oil. You can once again use corn lettuce leaves on top for decoration. Serve ready dish to the table.

Add a comment

In our country, few people associate the word “salad” with a pair of green leaves on a plate, sprinkled with olive oil. “The frivolity of this food is so ridiculous that in the Russian language such a concept of salad does not exist,” famous emigrant writers Pyotr Weil and Alexander Genis wittily noted in their book “Russian Cuisine in Exile.” But even avid Olivier lovers in spring and summer will not be able to resist healthy greens. We suggest you experiment with different types leaf and head lettuce.

Salad has been on the human menu since ancient times and was used by the Egyptians, Romans, Greeks and Chinese. The benefits of lettuce leaves are obvious: they contain very few calories and are rich in vitamins and microelements. That is why green salad must certainly be present in the diet of people watching their weight and health. And many types of salads are considered aphrodisiacs.

Iceberg lettuce

Iceberg lettuce is a small, firm, round head with pale green, crisp leaves. Rich in folic acid, which regulates metabolism, nervous system and brain function. It also contains almost the daily requirement of vitamin B9, vitamins A and C, and iron.

As it is: This sweetish, but not very flavorful salad can be used as a side dish and added to appetizers and sandwiches.

Frisee salad

Frisée lettuce is easily remembered by its characteristic curly leaves, which are pale green on the outside of the head and yellowish-white on the inside. Frisée is grown in the dark, as a result of which the lettuce produces a substance called intibin, which stimulates digestion and increases appetite. In addition, it contains vitamins A and C, calcium and iron.

As it is: It has a characteristic bitter taste and goes well with arugula, garlic, and thyme. Can be eaten raw or stewed, with shrimp, fish, citrus fruits and cheese.

Romaine lettuce

This one has leaves head lettuce dense, large and crispy. Romaine lettuce contains vitamins A and C, calcium and iron, increases hemoglobin levels in the blood, reduces salt deposits and helps regulate water metabolism.

As it is: The most famous recipe with the leaves of this salad is “Caesar”. Spicy yogurt sauces with garlic or herbs go well with romaine lettuce. If you add it to a pureed soup or sauteed vegetable, its taste will change and become similar to asparagus.

Corn salad

Corn lettuce has small, dark green leaves that look like tongues. It contains more iron than other types of lettuce, as well as vitamins A and E. If you eat 200 g of root per day, you can fully satisfy the body's need for vitamin B9, which promotes rapid cell regeneration. The ancient Greeks and Romans believed that this salad was especially beneficial for men.

As it is: Corn lettuce leaves have a delicate texture, a sweetish-nutty flavor and a not immediately noticeable tartness. Pairs well with any product. Olive oil and nut oil dressings only enhance the flavor of the corn. Can be served with fried bacon, croutons, citrus fruits and nuts.

Lollo Rosso salad

Lollo Rosso lettuce has curly green-burgundy leaves. This is the leader among salads in terms of calcium and mineral salts content.

As it is: The intense, slightly bitter, nutty taste of Lollo Rosso salad goes well with other green salads. It is appropriate to serve it with fried meat with sauce.

Oakleaf salad

Oakleaf lettuce leaves resemble oak leaves, hence another name - oak lettuce. Oakleaf grows in small loose heads of red or green color. It cannot be stored in the refrigerator for even a day, so it should only be consumed on the day of purchase. Contains vitamins B1, B2, C, P, PP, E, K, folic acid, mineral salts. Regular consumption of salad helps fight vascular diseases and improves blood composition.

As it is: The subtle nutty taste of this salad should not be drowned out by spicy sauces. Champignons, avocado, smoked salmon, croutons, and chopped almonds go well with oakleaf.

Radicchio salad

Heads of radicchio are usually a rich purple color. Radicchio salad has a beneficial effect on digestion and blood vessels, contains antioxidants that prevent aging of the body and strengthen the immune system.

As it is: Because of its bitter-spicy taste, radicchio is usually added to mixed salads in small quantities. Sauces and dressings based on mayonnaise or dressings with honey or fruit juice help to dull the bitterness. The leaves hold their shape remarkably well, which is why they are sometimes used as original “salad bowls”.

Watercress

In the Russian version it has the unappetizing name “bedbug sowing”. Very similar to field salad, but tastes more piquant. Watercress leaves contain mineral salts, vitamins A and C, carotene, iodine, and iron. Powder from crushed watercress seeds is used as mustard plasters.

As it is: In their raw form, small cress leaves are used for salads and salad mixes, to decorate dishes, and as a seasoning for meat. In addition, this salad is added to various soups and sauces. Watercress goes well with canapés and other miniature appetizers.

As it is: The taste of arugula goes perfectly with other popular Mediterranean products - olive oil and balsamic vinegar, cherry tomatoes, mozzarella and Parmesan. It is added to salads, pasta, risotto, and pesto is made with arugula. You can make the perfect side dish by simply heating arugula for a couple of minutes in a frying pan along with garlic, olive oil, salt and pepper.

Useful tips

• When choosing a salad, make sure that there are no wormholes, holes or growths on the leaves; all this is evidence of disease.
• If you buy lettuce in plastic boxes rather than pots, check to see if the packaging has small air holes. Otherwise, the salad that has been in the store for several days will smell unpleasant.
• Head lettuces should be stored whole, but leaf lettuces should be sorted, separated, wrapped in a damp cloth and placed in the refrigerator.
• To refresh lettuce leaves after storage in the refrigerator, they need to be immersed in ice water for a few minutes, shaken and allowed to dry.
• Use a knife to cut off only unnecessary parts of the salad. The leaves themselves are torn into pieces by hand.
• Dress the salad only before serving, otherwise it will become soggy and wilted.

Photo: Photocuisine/Fotolink, Legion-Media.ru

Calories, kcal:

Proteins, g:

Carbohydrates, g:

During the exhausting winter, our body often suffers from a lack of vitamins. The Belaya Dacha Tender Corn salad, which contains fresh, selected, clean and chopped corn lettuce leaves, will help replenish the vitamin balance. Corn is a plant that is unpretentious to changeable spring conditions and is outwardly inconspicuous, however, this salad has unique properties.

Calorie content of Belaya Dacha salads Tender corn

The calorie content of Belaya Dacha Tender Corn salads is 17 kcal per 100 grams of product.

Composition of Belaya Dacha salads Tender corn

Belaya Dacha Tender Root salads are rich in vitamins, ascorbic acid, iron and flavonoids, which strengthen capillaries and help better absorption of the vitamin (calorizer). 100 grams of this salad contains half the daily requirement of the human body for vitamin. In addition, the Belaya Dacha Tender Corn salad contains microelements such as:, and many others.

Beneficial properties of Belaya Dacha salads Tender root

Eating Belaya Dacha salads. Tender root helps strengthen the nervous system and normalize metabolism. In addition, the product increases the level of hemoglobin in the blood, reduces salt deposits, helps regulate water metabolism and stimulates the removal of cholesterol from the body, and also helps with obesity and diabetes.
In Ancient Greece and Rome, doctors valued corn salad for its tonic, diuretic and wound-healing properties. In addition, this salad was considered very healthy for men.

How to prepare Belaya Dacha salads Tender corn

Small dark green leaves of the Belaya Dacha lettuce Tender root with a very sensitive, delicate texture have a spicy taste and delicate aroma. They go perfectly with any food, which is why Corn is included in many salads (calorizator). It is best to season Corn salad with olive oil or olive oil, which emphasize its original and refined taste.

We offer a recipe for Belaya Dacha salad Tender corn with tangerine and pine nuts.

You will need: 1 package of Belaya Dacha corn salad, 5-6, 5 tbsp. l. , 3 tbsp. l. , 0.5 tsp. , .

Preparation: cut off the peel of the tangerines along with a thin transparent film, carefully cut out segments of the pulp and set it aside. Squeeze the juice out of the remaining tangerines - you will need about 1 tbsp. l. Lightly fry the pine nuts in a dry frying pan. In a small bowl, whisk together olive oil, lemon and tangerine juice and season with salt and pepper to taste. Whisk until emulsified. Place lettuce leaves in a large bowl. Just before serving, pour the dressing over them, stir quickly and place on plates. Place tangerine slices on top and sprinkle with nuts.

Corn salad is a popular variety of salad. Other name - "Rapunzel". It has a mild taste and a special aftertaste. The main advantage is that the roots do not lose useful material during heat treatment.

Belongs to field salads, family - valerian. Places of growth: the territory of Europe, areas of Asia with a temperate climate. The process of naturalization of a product is common throughout the world. Reasons for popularity:

1. Ease of care.
2. High demand (due to the ability to retain useful elements after heat treatment).

External description:

• The average size.
• Height - 10-40 cm.
• The stem is formed unevenly.
• The ends of the leaves are blunt.
• Flowering period - white flowers that are collected in semi-umbrellas.
• Poor development of the calyx.
• Fruit size – 1-2.5 mm.

Ripening time – May – June. Plant germination is maintained 3-4 years.

Planting is carried out in open ground.

Disembarkation process:

1. Clearing the land of weeds.
2. Adding fertilizers.
3. Sowing seeds.

Best place to grow - middle lane . The plant does not tolerate hot weather well and yields can be significantly reduced. To reduce exposure to ultraviolet rays, planting is carried out in early spring. In the case of winter sowing, the soil is covered with straw or humus.

Beneficial features

Benefits of corn salad:

• Strengthening the walls of blood vessels, improvement of cardiovascular activity. The effect is achieved due to the vitamin A and iron contained in it.
• Help the gastrointestinal tract. Greens help speed up metabolism and faster absorption of vitamins. After eating there is no desire to rest.
• Quick saturation of the body.
• Normalization of intestinal function.
• Launch natural process losing weight.
• Cleansing the body of toxins.
• Possibility of increasing the volume of portions due to the fact that the product is low-calorie.
• Beneficial for colds (due to the high concentration of vitamin C).
• Getting fiber into the body.
• Collagen production A. The results of the process: skin renewal, faster regeneration of damaged tissues, increased skin elasticity.
• Participation in carbohydrate metabolism.
• Moisturizing the cornea, protecting the organs of vision from drying out. The result of using the product: reduced eye fatigue, improved ability to focus on any object.
• Cell regeneration (due to folic acid).
• Participation in the process of hematopoiesis.
• Increases brain function, improves memory.
• Strengthening the nervous system, relieving irritability, uplifting mood.
• Getting rid of migraines.
• Reducing blood cholesterol levels.
• Normalization of blood pressure.
• Fighting dandruff, improving the condition of the scalp (due to the content of healthy oils).
• Whitening skin (reducing the number of freckles, combating post-acne).
• Reducing the risk of stroke.
• Strengthening nail plates.
• Strong aphrodisiac. Korn enhances male potency. Field salad – perfect option for a romantic dinner.
• Increasing the overall tone of the body.

Possible harm

Contraindications for using the product:

• Having allergies.
• Increased gas formation.
• Gastritis or peptic ulcer stomach.

When using oral contraceptives, you should not use a large number of lettuce leaves. The reason is that the substances contained in the product can activate the reproductive system.

Various recipes are presented in the table.

Product selection rules:

1. The color of the leaves is emerald, there should be noticeable veins.
2. Complete structure (no torn parts).
3. No rot or unpleasant odor.

Storage is carried out in a plastic or glass container. The leaves must be completely dry before placing them in the container. It is better to place the product away from various vegetables and fruits to prevent rapid rotting and mixing of odors.

Corn salad follows tear into pieces with hands(a metal knife removes the taste of the product). A wooden spatula is used to mix the salad with various ingredients.

Corn salad is a product that has many beneficial properties. Included in salads and soups. The taste characteristics do not change after heat treatment of lettuce leaves.

Corn salad is my family's clear favorite when it comes to salad greens. The root has a calm taste without any characteristic nuances, so it goes well with any food - vegetables, fruits, fish, meat, nuts, and a variety of oils and dressings.

The benefits of corn salad are not only in its taste, but also in chemical composition. Like all salads, it is low in calories, but rich in vitamins A, B, C, as well as specific amino acids. Information has reached our days that in Ancient Greece and Rome this salad was used to treat diseases of the genitourinary system.

The disadvantage of corn lettuce, in my opinion, is that it is very capricious in terms of storage - it has a negative attitude towards fresh air, it should never be crushed - damaged areas easily spoil. The sooner you use the corn after it comes into your hands, the better. Three days in the refrigerator in a plastic container under film - this is the maximum that I was able to squeeze out of a salad bought in a store. Similar problems arise in the process of preparing corn salad: it can only be washed immediately before it is mixed with the dressing, and it cannot be marinated for a long time; it must be served quickly.

I especially often prepare corn salad according to a recipe that plays on the Italian motif: lots of fresh vegetables, onion and garlic, olives and capers, olive oil and balsamic dressing, and also prosciutto, parmesan and pine nuts. With this composition, you don’t need to add green seasonings; the taste will still be quite Italian. However, if you do not have at your disposal the last three components, which have a very intense taste and aroma of their own, you can use any herbs that you associate with Italian cuisine, both fresh and dried.

Italian corn salad can be served both as an independent dish and as a side dish. The amount of ingredients I have given is enough, depending on this, for one or two servings.

Corn salad - 50 g, fresh cucumber - 80 g, tomatoes - 70-80 g, paprika 30 g, onions - 1 g, garlic - 1 g, olives - 3-4 pcs., capers - 1 tsp. , cheese - 10 g, prosciutto crudo - 10 g, pine nuts (pine nuts can be) - 1 tsp, olive oil - 1 tsp, balsamic - 1 tsp. (can be replaced with lemon juice), ground pepper - a pinch, salt - if Parmesan, prosciutto and capers are used, then very little.

First, let's prepare the dressing. To do this, finely chop one piece of garlic.

Mix olive oil with balsamic, garlic, salt and pepper, and also chop a couple of nuts into it. You can already add olives and capers. By the way, if a drop of the marinade in which they were stored gets into the dressing along with them, it won’t make matters any worse. By the way, keep in mind: the larger the bowl you use for this task, the easier it will be to mix the corn.

First of all, cut the tomatoes and mix them thoroughly with the dressing.

I usually cut paprika into strips, cucumbers into semicircles, break or cut cheese into cubes, and tear prosciutto into arbitrary pieces. The order in which all these components are introduced does not matter; the main thing is to mix thoroughly each time. You can chop the onions now, but I prefer to add them at the end so that they are crispy and not soft. You can also leave a small piece of prosciutto for decoration.

15-20 minutes before serving, wash the salad corn, pluck the roots if necessary, add to everything else and mix the whole thing from top to bottom with your hands or a pair of salad spoons and forks. From this point on, the corn will begin to lose its presentable appearance, but I believe that covering its leaves with dressing is the responsibility of the cook, not the eater. Because stirring corn in bowls is terribly inconvenient, and not covering it with sauce is not tasty. In general, in this case I am not for “beautiful”, but for “tasty”. It is worth marinating the corn for at least ten minutes.

While the salad is marinating, cut the onion into thin rings.

When serving Italian corn salad, try to place the corn leaves on the bottom and the vegetables on the top. The corn will quickly darken in those places where it is wrinkled during mixing and become unsightly. The final touch is a curl of prosciutto, onions and pine nuts.

Bon appetit!