Root plant. Corn salad - recipes, cultivation, useful properties, photo. Rapunzel Care

For refueling:

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

Salad making process:

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

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

4. Now we are preparing 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 is very convenient to put all the ingredients in a jar with a screw cap and shake well.

5. Wash the cherry tomatoes and cut into halves.

6. Cross lettuce leaves must be soaked in cold water for 15 minutes and rinse well running water. Lay it out on a towel to drain and dry. An example of a chicken salad.

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

8. We beautifully lay out the finished veal on a serving dish, and decorate with cherry tomato halves. Spray with the remaining dressing. Then beautiful slide Lay lettuce leaves on top.

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

Salad "Korn" combines not only beneficial features, but will also be a hearty main dish for dinner. With this salad, baked chicken in the oven is also served at the table, if desired, the salad is seasoned with creamy sauce, recipe cream sauce you will find by clicking on the link.

Bon appetit!

lettuce corn

After an exhausting winter, our body often suffers from a lack of vitamins. And how our stomach rejoices when the first fresh greens appear on the beds. One of the first garden "gifts" is corn lettuce. It is unpretentious to changeable spring conditions the plant is outwardly inconspicuous, with small leaves of dark greenery. 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 roasted nuts. Such a salad mixture is seasoned with a sauce prepared on the basis of olive oil, lemon juice and sesame seeds.

This product is added to the compositions of sweet salads, especially with citrus fruits. Crispy fresh green leaves with a slight 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.

The composition and useful properties of the root

Corn salad is not only tasty, but also healthy. For example, the 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, trace elements (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.

With spring beriberi, corn salad is simply irreplaceable, as it is a unique vitamin complex of natural origin. Regular use of field lettuce contributes to the regulation of 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 fees based on lettuce leaves have had considerable success in the treatment of male sexual dysfunction and a number of inflammatory diseases of the genitourinary system in men. Manganese and zinc are important in carbohydrate metabolism, so nutritionists advise eating this product as much as possible if you want to reduce weight and prevent obesity.

74. Table salt will help get rid of fresh stains from coffee, wine, berries, jam and tea. Salt acts as follows, it very quickly takes the liquid into itself, thereby reducing the concentration of juice in the fibers of the tissue. If needed, you can add fresh salt. Then the contaminated item should be washed immediately in hot water.

We read the article: Useful properties of salad "Korn".

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

Corn lettuce is a part of so many salads, because it is combined with almost all products.

Olive oil will especially emphasize the exquisite and original taste of this salad, so it is recommended for dressing.

Salad corn goes very well with chicory salad. It is also great for crispy bacon slices, citrus fruits, onions and especially nuts. In some countries, corn salad is served with lingonberry sauce. Lettuce stays fresh for up to three days in the refrigerator.

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

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

In ancient Greece and Rome, doctors greatly valued corn lettuce for its tonic, diuretic, sedative and wound-healing properties. Corn lettuce, among other things, is considered very useful for men.

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

Have you heard of such greens as corn lettuce? If not, then in today's article we will talk about it. Lettuce grows in small dark green "roses". The leaves have a nutty flavor with a slight sweetness and astringency. Very often this type of greens is put in snacks and decorated with it. various dishes. Dressing the root salad with olive oil will emphasize its original taste.

The benefits of corn lettuce

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

Salad root. Recipes

A recipe that includes lettuce, tangerines, olive oil, lemon juice, pine nuts, salt, pepper will be useful. Wash and pat dry the lettuce. Divide it into leaves. Peel a few pieces of tangerines and remove the pulp from the transparent film. Squeeze the juice from the rest of the fruit. Toast the pine nuts in a dry skillet (or microwave for a minute or two). In a container, mix olive oil, lemon and tangerine juice (one tablespoon each), put salt and pepper. Beat well until a homogeneous emulsion is obtained. Put the corn lettuce leaves in a bowl, pour over them with the resulting sauce, spread the tangerines and nuts. Serve to the table without delay. This dish does not like to wait. It is recommended to use it immediately.

Salad root. Rezept in a glass

With the original serving, the salad will look especially elegant. Use for cooking green asparagus, pickled gherkins, corn lettuce, carrots, potatoes, onions, olive oil, salt. Divide the green asparagus in two. Boil the 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 bow. Finely chop. Pour boiling water over it, then rinse with cold water and wring out. Carefully separate lettuce into leaves. Rinse the greens. Cut small gherkins into rings. Carrots must be boiled until half cooked. It should be slightly crispy on the inside. Cut the vegetable into nice cubes. Do the same with potatoes. Just boil it until fully cooked. You can first cut the root crop into cubes, and then throw it in boiling water with a pinch of salt. This will make the potato cubes look neater. Use a special wide glass for salad. Put the corn lettuce on its bottom, then all the prepared vegetables in random order. Salt, add a pinch of black pepper, pour over with oil. On top for decoration, you can once again use the leaves of lettuce corn. Submit ready meal to the table.

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In our country, few people associate the word "salad" with a couple of green leaves on a plate sprinkled with olive oil. “The frivolity of this food is so ridiculous that such a concept of salad does not exist in the Russian language,” the famous emigre writers Pyotr Vail and Alexander Genis wittily remarked in the book “Russian Cuisine in Exile”. But even inveterate lovers of Olivier in spring and summer will not be able to resist useful greenery. We suggest experimenting 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, are rich in vitamins and trace elements. That is why green salad must certainly be present in the diet of people who monitor their weight and health. And many types of salads are considered aphrodisiacs.

Iceberg lettuce

Iceberg lettuce is a small dense round head of pale green crispy leaves. It is rich in folic acid, which regulates metabolism, the functioning of the nervous system and the brain. It also contains an almost daily intake of vitamin B9, vitamins A and C, and iron.

As it is: This sweet but not overpowering salad can be used as a side dish and added to appetizers and sandwiches.

Frize salad

Frize lettuce is easy to remember for its characteristic curly leaves, pale green on the outside of the head and yellowish white on the inside. Frize is grown in the dark, as a result of which the substance intibin is produced in the salad, 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, goes well with arugula, garlic, thyme. Can be eaten raw or stewed, with shrimp, fish, citrus and cheese.

Romano salad

The leaves of this head lettuce dense, large and crispy. Romano lettuce contains vitamins A and C, calcium and iron, increases the level of hemoglobin 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. Romano salad goes well with spicy yogurt sauces with garlic or herbs. If you add it to soup puree or vegetable saute, its taste will change and become similar to asparagus.

lettuce corn

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 is especially useful for men.

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

lollo rosso salad

Lettuce lollo rosso has curly green-burgundy leaves. This is the leader among salads in terms of calcium and mineral salts.

As it is: The intense, slightly bitter taste of lollo rosso lettuce goes well with other green salads. It is appropriate to serve it with fried meat with sauce.

Oakleaf salad

Oakleaf lettuce leaves are reminiscent of oak, hence another name for it - oak lettuce. Oaklyph grows in small loose heads of red or green. In the refrigerator, it is not stored even for a day, so you need to use it only on the day of purchase. Contains vitamins B1, B2, C, P, PP, E, K, folic acid, mineral salts. Regular consumption of lettuce contributes to the fight against vascular diseases, improves blood composition.

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

radicchio salad

Heads of radicchio tend to have 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: Due to its bitter-spicy taste, radicchio is usually added to mixed salads in small quantities. Sauces and dressings based on mayonnaise or dressings with honey, fruit juice help muffle bitterness. The leaves keep their shape remarkably, so sometimes they are used as original "salad bowls".

Watercress

In the Russian version, it has the unappetizing name "sowing bug". Very similar to field lettuce, but more savory in taste. 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 its raw form, small leaves of watercress are used for salads and salad mixes, for decorating dishes, as a seasoning for meat. In addition, this salad is added to various soups and sauces. Watercress pairs well with canapés and other miniature appetizers.

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

Helpful Hints

• When choosing a salad, make sure that there are no wormholes, holes and growths on the leaves, all this is evidence of disease.
• If you're buying lettuce in plastic boxes instead of pots, check the packaging for small air holes. Otherwise, a salad that has lain in the store for several days will smell unpleasant.
• Headed salads should be stored whole, and leafy lettuces should be sorted out, the leaves divided, wrapped in a damp cloth and put in the refrigerator.
• To refresh lettuce leaves after storage in the refrigerator, they should be dipped 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 apart by hand.
• Salad should be seasoned just before serving, otherwise it will get soggy and wilt.

Photo: Photocuisine/Fotolink, Legion-Media.ru

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Proteins, g:

Carbohydrates, g:

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

Calorie content of salads Belaya Dacha Tender Korn

The calorie content of salads Belaya Dacha Delicate root is 17 kcal per 100 grams of product.

Composition of salads Belaya Dacha Delicate root

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

Useful properties of Belaya Dacha salads Delicate root

The use of salads Belaya Dacha Delicate root helps to 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 excretion of cholesterol from the body, and also helps with obesity and diabetes.
In ancient Greece and Rome, physicians valued corn lettuce for its tonic, diuretic, and wound-healing properties. In addition, this salad was considered very useful for men.

How to cook salads Belaya Dacha Delicate root

Small dark green leaves of lettuce Belaya Dacha Delicate root with a very sensitive, delicate texture have a spicy taste and delicate aroma. They are ideally combined with any products, so Korn is included in many salads (calorizator). It is best to season the Korn salad with olive oil or, which emphasize its original and refined taste.

We offer a recipe for Belaya Dacha salad Delicate root with tangerine and pine nuts.

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

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

Corn lettuce is a popular variety of lettuce. Other name - "rapunzel". It has a mild taste and a special aftertaste. The main advantage - the root does not lose useful material during the heat treatment process.

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

1. Simplicity in the process 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 gather in semi-umbrellas.
• Poor calyx development.
• fruit size - 1-2.5mm.

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

Landing is carried out in open ground.

Drop off process:

1. Cleaning the land from weeds.
2. Adding fertilizer.
3. Sowing seeds.

The best place to grow middle lane . The plant does not tolerate hot weather, the yield can be significantly reduced. To reduce exposure to ultraviolet rays, landing 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 lettuce:

• Strengthening the walls of blood vessels, improvement of cardiovascular activity. The effect is achieved due to the components of vitamin A and iron.
• Help with the gastrointestinal tract. Greens help speed up metabolism and faster absorption of vitamins. After eating, there is no desire to rest.
• Rapid saturation of the body.
• Normalization of bowel function.
• launch natural process weight loss.
• Cleansing the body of toxins.
• The possibility of increasing the volume of servings due to the fact that the product is low-calorie.
• Useful for colds (due to the high concentration of vitamin C).
• Entry of fiber into the body.
• Collagen production A. Results of the process: renewal of the skin, 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: reducing eye fatigue, improving the ability to focus on any subject.
• Cell regeneration (due to folic acid).
• Participation in the process of hematopoiesis.
• Increase brain function, improve memory.
• Strengthening the nervous system, removal of irritability, raising the mood.
• Getting rid of migraines.
• Lowering blood cholesterol levels.
• Normalization of blood pressure.
• Fight against dandruff, improve the condition of the scalp (due to the content of healthy oils in the composition).
• Whitening skin (reducing the number of freckles, the fight against post-acne).
• Reducing the risk of stroke.
• Strengthening of the nail plates.
• Strong aphrodisiac. Korn enhances male potency. field salad - perfect option for a romantic dinner.
• Increasing the general tone of the body.

Possible harm

Contraindications for the use of the product:

• The presence of allergies.
• Increased gas formation.
• gastritis or peptic ulcer stomach.

When using oral contraceptives, do not use a large number of lettuce leaves. The reason is that the substances that make up the product are able to 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. Holistic structure (no broken parts).
3. No rot or bad smell.

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

Lettuce corn follows tear to 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 lettuce is a product with many useful properties. Included in salads and soups. Taste characteristics do not change after heat treatment of lettuce leaves.

Corn lettuce is my family's absolute 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 lettuce are not only in its taste, but also in chemical composition. Like all salads, it is low in calories, while being 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, in no case should it be crushed - damaged areas easily deteriorate. The sooner you use the root after it has fallen into your hands, the better. Three days in the refrigerator in a plastic container under the film - this is the maximum that I managed to squeeze out of the salad I bought in the store. Similar problems arise in the process of preparing corn salad: it can only be washed immediately before it is mixed with dressing, and it cannot be marinated for a long time, it must be served quickly.

Especially often I cook corn salad according to a recipe that plays with an Italian motif: lots of fresh vegetables, onion and garlic, olives and capers, a dressing of olive oil and balsamic, and also prosciutto, parmesan and pine nuts. With this composition, green seasonings can no longer be added, the taste will turn out to 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, it is quite possible to 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 lettuce - 50 g, fresh cucumber - 80 g, tomatoes - 70-80 g, paprika pepper 30 g, onion - 1 g, garlic - 1 g, olives - 3-4 pieces, 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.

Let's prepare the dressing first. To do this, finely chop one plate of garlic.

Mix olive oil with balsamic, garlic, salt and pepper, and also crush a couple of nuts there. You can already add olives and capers. By the way, if a drop of the marinade in which they were stored gets into the gas station along with them, this will not make matters worse. By the way, keep in mind: the larger the bowl you take for this business, the easier it will be to interfere with the root.

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

I usually cut paprika into strips, cucumbers into semicircles, I break cheese or cut into cubes, and I tear prosciutto into arbitrary pieces. The order of introduction of all these components does not play a role, the main thing is to mix thoroughly each time. You can already chop the onion now, but I like to add it at the end so that it is crispy and not soft. You can also leave a small piece of prosciutto for decoration.

15-20 minutes before serving my salad corn, if necessary, pluck its roots, add to everything else and knead the whole thing from top to bottom with your hands or a pair of salad spoon-forks. From this point on, the root will begin to lose its presentable appearance, but I believe that it is the responsibility of the cook, not the eaters, to cover its leaves with dressing. Because stirring the root in the plates is terribly inconvenient, and not covering it with sauce is not tasty. In general, in this case, I'm not for "beautiful", but for "delicious". Marinating the root is worth at least ten minutes.

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

When serving an Italian corn salad, try to put the corn leaves down and the vegetables up. Korn will rapidly darken in those places where it was wrinkled during stirring, and become ugly. The final touch is a curl of prosciutto, onions and pine nuts.

Bon appetit!