"Romaine" - salad is exquisite and aromatic

The taste of any salad depends to a large extent on the ingredients that are put into the process when it is created. If the recipe recommended "romaine", lettuce is better to take just such a variety, if you want to achieve an authentic taste. Many housewives often neglect this rule, remaining as a result of a disappointed dish, because they found nothing interesting in it. Often, home cooks do not even know what a romaine salad looks like, buying instead of it the first caught cabbage vegetable. To correct such culinary errors, this article was created.

Features of romaine

This vegetable can be considered the most popular among cooks among all salad varieties. Salad "romaine" (photo is given in the article) when ripe forms a loose, loose head of elongated oval shape. And to form the right head when a plant produces several leaves, they are bound by a kind of bud. If you allow the vegetable to grow arbitrarily, the leaves turn out to be coarse, lose their juiciness and characteristic aroma. In addition, the outer cover will find lopushistost, and internal sprouts will remain underdeveloped.

Leaves in "romaine" have a pronounced crunchiness; Outside they are juicy-green, and inside they get a whitish shade.

"Roman" - a salad that has an exquisite and very rich taste with bright nutty notes. Gourmets believe that he is able to distinguish any flavoring composition and enrich even the most primitive dish.

Greeks eat "romaine" in fresh, and in boiled form. After heat treatment, it is something to taste like an asparagus. However, in the rest of the world salad is popular as a fresh green component of dishes.

"Romaine" salad: what to replace in different dishes

Despite the urgent recommendations of professional cooks to follow the recipe exactly, this is not always possible. Yet "romaine" is a salad that can be called elitist. It can not be found everywhere, and it is much higher in value than its counterparts. So about the replacement of it with something other housewives have to think often. In more or less trivial dishes, "romaine" is replaced by a common, table salad. In those cases where juiciness is required, and spicy sauces are used as a dressing, Peking cabbage can be used instead. But if you started a Caesar salad, then a concession with regard to this ingredient is allowed only one: instead of "romaine" only the iceberg salad is taken. It tastes more neutral, but still well expressed and less herbaceous than other varieties of this vegetable.

Elegant vegetable salad

The most famous directions of vegetable use are the Caesar and Greek salad. Many chefs do not consider these dishes cooked with any substitute that match the name. However, this is not the whole list of delicious snacks, in which the "romaine" salad participates.

The recipe, offered first, contains rather simple spring vegetables. At the same time, it gives an opportunity to try just a delicious dish. Leaves "romaine" and "iceberg" in equal parts are washed, dried and torn not large. Brushed thin carrots and about the same mass of radishes are cut in circles. A similar amount of blue cabbage is finely shredded, a large tomato is cut into cubes, and the green onions are finely chopped. All vegetables are mixed in a salad bowl, served with grated cheese, basil, basil, salt and pepper. For filling with a blender, sweet green peppers, coriander, three garlic cloves, a spoonful of sugar, a soy saucepack, two tablespoons of lime juice and Japanese white vinegar and five lean oils are blended and mixed. The chopped, salted and peppered chicken fillet is fried, cut into strips and marinated in the dressing for softening for about an hour, after which it is added to the salad along with the sauce. The final touch is decorating the dish with tangerine wedges.

Crab salad

Lovers of seafood, he just conquer and amaze. To begin with, the sauce is made: an egg yolk with salt, pepper, a tablespoon of wine vinegar and the same volume of water is beaten with a blender. As you whip, add three spoons of olive oil and two spoons of tarragon. A quarter kilo of pickled crabs is decanted, crumbled and mixed with sauce. Two large tomatoes are carefully cut into mugs and put on a plate. From above there is a salad "romaine" (photos show how it looks). Can be whole leaves, you can tear your hands. Crabs are already placed on it, they sprinkle with chopped onions and feathers - and you can eat!

Salad with bacon

The first thing to boil hard is two eggs and cut as small as possible (but not in crumbs!). Now comes into play "romaine": the salad is cut too not very large (to let the juice) and connects with the eggs. Grams 150 of good bacon are cut into thin strips and are crushed in olive oil before crunching. Excess oil is dried with napkins, and in the skillet where the bacon was cooked, three sliced shallots are browned. When the blush appears, two spoons of wine red vinegar, seasoned with a pinch of salt, are poured into the frying pan and the onion is stewed literally for 10 seconds. Hot chopped dried bacon is introduced into the salad, it is poured and peppered, then gently mixed.

Exquisite fruit harmony

Despite the fact that the basis of its fruit salad, it perfectly fits with fish, and with any meat, and with a bird. However, it can become just a wonderful snack. "Romain" is cut into small pieces, joins with orange slices, cut into 2-3 parts, with thin slices of banana or apple and poured with salad dressing. Fruits are taken in equal shares, a salad needs twice as much as one of them.