Lettuce is a precocious crop and it is often the first to appear on the table. According to the terms of consumer ripeness, salads are divided into spring, summer and autumn. Farmers breed mainly four types of salads: leafy, cabbage, romaine and asparagus.
Lettuce is one of the most popular green plants, which is especially appreciated in spring, when the diet lacks vitamins and minerals.
Salad is a delicious dietary vegetable and a mandatory component of the most exquisite dishes of European cuisine. It has a low calorie content and is rich in minerals and vitamins.
Lettuce leaves and heads are usually consumed fresh to prepare various salads mixed with other vegetable crops (cucumbers, tomatoes) or as an independent dish.
How to Mix Lettuce with other Ingredients?
Chopped fresh lettuce leaves are seasoned with vegetable oil, mustard, garlic or onion, salt, lemon juice, vinegar, finely chopped dill, parsley, celery, chervil are added to taste. The salad is also used to prepare the first dishes (soup-puree) boiled cabbage. Salad is also used in stewed and fried form. Lettuce leaves are eaten before the plant forms a stem, as they subsequently become bitter.
Seed (cultural) lettuce is cultivated mainly for nutrition. Latex (lactucarium) is obtained from the stems. The seeds contain good quality oil. For nutrition, young leaves of leafy varieties, heads (cabbage and romaine lettuce), thickened stem (asparagus salads) are used until the flower stem appears.
How to Use Lettuce in Cooking?
Lettuce leaves are an ideal component of simple and delicious vegetable salads, products for which do not require heat treatment. And they also make cute snacks in the form of tubes, rolls, slices, bags, envelopes.
Lettuce leaves remain one of the most interesting ingredients in cooking in general. Firstly, because of its appearance, brightness. Secondly, because of the benefits and taste. You can put any cold snacks, ready-made salads on them. And outwardly it will look more beautiful. They can also be added to any snacks and salads, thereby saturating the dish with vitamins and fiber.
How to Cook with Lettuce?
The simplest, fastest vitamin salad consists of: leaves, boiled eggs, green onions and mayonnaise. All this is chopped and mixed. It is served as a snack or as a spread on bread. It can be used as a filling for pita bread rolls. The combination of green salad leaves and red fish is very interesting, many advise to try it.
Even during the fast, I want to treat myself to something delicious. I offer a spring, light, fresh and cute salad, pleasant in every way. And do not be afraid of the presence of raw mushrooms – it is very tasty and absolutely harmless!
To be honest, this is one of my favorite salads, because I love beetroot and balsamic vinegar. The salad is very easy to prepare and can easily replace the side dish. It’s satisfying, but not heavy.
Spring is lightness, and lightness is light food. The salad is ideal for those who like to have a delicious snack and watch their figure. And how many useful things are in it… With its help, you can perfectly and tastefully satisfy your appetite in the evening. And by summer your figure will be irresistible!
There is such a traditional in Spain, strange at first glance, salad of red onions, oranges and olives. But the Mediterranean cuisine is not bad, so – practice! And we get our dose of vitamins, antioxidants and, of course, enjoy the taste.
Once this salad was shown to me by my friend, since then I cook it often, it is prepared quickly and versatile, you can have lunch, dinner, and champagne.
And again, pumpkin is the real queen of the autumn table! Very tasty and healthy autumn salad. I liked it so much that I cooked several times in one week.
