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. This plant, unpretentious to changeable spring conditions, 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.

In case of spring vitamin deficiency, corn salad is simply irreplaceable, as it is 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 discover many beneficial qualities of 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.

Corn salad is better known in the food industry as corn salad or rapunzel. This is the most popular and sought after variety of salad. Corn has a mild taste and a pleasant nutty aftertaste that excites the taste buds and gives a special charm to the dish.

The product is added not only to salads, but also to soups. The leaves are lightly simmered until a pliable creamy structure is obtained, after which they are sent into a boiling liquid. It is important that heat treatment does not in any way affect the taste characteristics of the product. Mung salad acquires a specific consistency without losing its tartness and nutty notes.

general characteristics

Corn lettuce belongs to the Field lettuce (alternative names - Valerianella spikelet / garden) from the genus Valerianella, family Valerianaceae. The plant grows in Europe, northern Africa and temperate regions of Asia. Naturalization of lettuce is carried out in almost all areas of the globe. This interest in the plant is explained by two factors: ease of cultivation/care and high popularity in the gastronomic industry.

Brief etymological note: the name of the salad is not universal. Almost every language has an alternative version of it. In English - cornsalad, lamb's-lettuc, German - Feldsalat, Rapunzel, Spanish - lechuga de campo, French - mâche, doucette, valérianelle, Portuguese - alface. Interestingly, the German origin of the name is associated with the name of the fairy-tale princess Rapunzel.

Botanical description

Mung bean salad is a medium-sized annual herbaceous plant. The plant can reach from 10 to 40 centimeters in height. The stem is formed unevenly. Its lower part is angular-furrowed, and its upper part is more round and massive. The lower leaves are spatulate and blunt-pointed, the middle ones are oblong-lanceolate, the upper ones are oblong-linear.

Lettuce blooms in June. The plant produces miniature white flowers that gather in thick semi-umbrellas. The calyx limb of the flower is practically not developed, so it is formed in the form of three teeth of an abnormal shape.

Gradually, fruits form from the flowers. They take on a rounded-ovoid shape and reach from 1 to 2.5 millimeters. The fruits are three-lobed: two of them are sterile, one is fertile. Sterile nests are smaller in size than the fertile one, so as not to interfere with the maturation of the fetus. The process of full ripening occurs in May-June. The plant remains viable for 3-4 years.

Features of cultivation

Corn lettuce seeds are most often planted simply in open ground. The land must first be prepared - fertilized, cleared of weeds. The growing season for bean salad is minimal, so planting can be done at any convenient time of the year.

The best yield indicators were noted in middle lane with early spring sowing. The root does not tolerate heat very well - this is the factor that can affect the quality and quantity of the harvest. Disembarkation in early spring minimizes the harmful effects of ultraviolet radiation. Before winter sowing, the soil must be covered with humus or straw.

Chemical composition of the product

Beneficial features

Vitamin A, flavonoids and iron, which are included in the composition, strengthen the walls of blood vessels and help improve the functionality of the heart. Doctors often recommend increasing the consumption of leafy greens for people with pathologies of the cardiovascular system. The component has a complex effect on the body and helps not only the heart, but also gastrointestinal tract. Greens speed up metabolism, help the body absorb food better and more efficiently. healthy vitamins and nutrients. Greens facilitate the process of assimilation of foods, so after the next meal you will not feel heaviness and the desire to lie down. Nutritionists advise introducing greens into the diet for the following reasons:

• increasing the serving size due to a healthy and low-calorie component;
• fast saturation;
• cleansing the body of toxins;
• harmonization of fiber levels in the body;
• stabilization of intestinal function;
• natural weight loss.

The concentration of vitamin C (ascorbic acid) in mash salad is as close as possible to lemon. Therefore, for colds, a cup of tea with lemon and a plate of corn salad will be equally effective. Another useful property of the product is collagen production. Salad stimulates skin renewal, its rapid regeneration and increases the concentration of collagen in the dermis. The skin becomes more well-groomed, nourished and elastic, which makes it easier to care for and significantly improves your mood.

The daily requirement of vitamin B9 is contained in 200 grams of corn salad. Folic acid is responsible for cell regeneration, the process of hematopoiesis and the regulation of lipid/carbohydrate metabolism.

Also, corn salad has a positive effect on the functioning of the visual organs. Vitamin A moisturizes the cornea and protects the eyes from drying out. As a result, the eyes become less tired and the ability to focus improves.

Use of the ingredient in cooking

Korn looks organic both in restaurant haute cuisine and in standard home dishes. The sweet-tart nutty taste, which is hidden in miniature emerald leaves, favorably sets off any gastronomic composition. It is the versatility of mash salad that attracts consumers. The product can be combined with everything in the world - meat, poultry, fish, vegetables, cheese and even sweets. The French especially loved corn salad - it is most often used as a contrast in complex restaurant dishes.

The product is considered one of the most powerful gastronomic aphrodisiacs, so a late meal may well set a completely new direction for the evening.

Vegetarian Beet Sashimi and Corn Salad Recipe

We will need:

• beets - 200 g;
• honey (it is recommended to use buckwheat) - 50 g;
• mash salad - 100 g;
• grainy mustard - 20 g;
• vegetable oil to taste - 20 ml;
• pine nuts - 20 g;
• salt/pepper to taste.

Preparation

Boil the beets, cut into thin slices, like fish for sashimi. Mix vegetable oil, mustard and honey in a glass. Try to mix the ingredients carefully so as not to crush the mustard seeds. Add salt and pepper to taste into the same glass.

On a large plate, place the corn salad base, then the beet slices and drizzle with the honey mustard dressing. Sprinkle pine nuts on top. Gently mix the contents of the plate with salad spoons and serve.

How to make a win-win salad

Salad is not just an addition to the main dish (fish/meat/porridge). For many, plant foods are the main component of the diet. It is healthy, easily absorbed by the body, quickly saturates, charges with energy/vitamins and does not create health problems. We rarely think about how to prepare salads and thoughtlessly throw everything that comes to hand onto the plate. To expand your culinary arsenal and diversify your diet, follow the basic rules for creating a win-win salad.

The basis

A corn salad is perfect as a base. Its sweetish-nutty taste will complement other components of the dish. For those who do not like to chew neutral cabbage leaves, mung salad will be a real salvation. Its miniature leaves are filled with a range of flavors, and the soft structure of the leaf will not cause problems or awkwardness when absorbing the salad.

For the base, you can combine several varieties of lettuce - for example, spinach and romaine, or corn and iceberg. Proceed from the principle of “dark lettuce leaves + light ones.” The dark ones are more bitter and tart, while the light ones are creamy and sweetish. The main thing is to catch the right combination and not to overload the dish with only sweet or only bitter ingredients.

The base can be cold or hot. The cold one consists only of lettuce leaves. You can add freshly cooked grains like quinoa, brown rice or plain buckwheat to the hot base. You can also add warm vegetables (stewed mushrooms, steamed/grilled vegetables, poached spinach).

Vegetables

The main rule is to think about cutting vegetables. They should stick easily and smoothly onto the fork. At this stage, turn on your imagination. You can add absolutely anything to the dish: from zucchini to radishes. Almost all vegetables combine favorably with each other, so focus on individual taste preferences.

Beans

Legumes can be added to salad to increase nutritional value. The dish will instantly move from the category of appetizers to the category of main courses due to the calorie content of the beans. If you buy canned chickpeas/beans/lentils, make sure there is no salt in the can. Spices are added to the salad at the last stage, and excess salt can upset the balance and unfavorably shift the focus of the dish.

Refueling

A good dressing should consist of 2-3 components. The simplest and most successful form for refueling: 3-2-1. The concentration of each subsequent component of the dressing should decrease. The most popular combinations:

• sour cream - mustard - lemon juice;
• balsamic vinegar - Dijon mustard - maple syrup;
• lemon juice - tahini;
• Dijon mustard - lemon juice - tahini.

The final stage

The salad must be completed with spices and vegetable seeds. Use flax, hemp, chia and toasted/raw sesame seeds along with black or red pepper, garlic powder, pink Himalayan salt and your favorite dried herbs.

How to choose and store the product correctly

Miniature bean salad is most often sold in craft, plastic or cardboard packaging. Seeing the quality of each leaf is most often impossible - many of them are hidden in the middle and simply inaccessible to the human eye. In this case, you need to focus on 3 things: the name of the manufacturing company, the quality of packaging and the timing of the sale of the goods.

If you buy a product at the market or by weight in a supermarket, then take a closer look at the leaflets:

• they should be a dark emerald color with noticeable veins;
• the leaves should look healthy, the color should be uniform, and the structure should be intact (no torn pieces, jagged edges, etc.);
• There should be no rot on the sheets.

After purchasing, you need to properly prepare the salad for storage. Separate the leaves and wrap them in a slightly damp cloth. Place the woven bundle in the “warmest” compartment of the refrigerator to prevent excessive low temperature did not affect the taste and structure of the salad. If you do not want to pack the product in fabric, then use an airtight plastic or glass container. It is important that the leaves are completely dry before placing them in the container. Place the container away from other vegetables/fruits to avoid rapid rotting of food and mixing of odors.

Korn doesn't like metal objects, and after slicing with a metal knife it can lose the entire range of extraordinary taste. To avoid such a nuisance, tear the salad with your hands. For mixing, it is recommended to use wooden spatulas/forks/spoons rather than an ordinary metal spoon.

Calories, kcal:

Proteins, g:

Carbohydrates, g:

During the exhausting winter, our body often suffers from a lack of vitamins. Belaya Dacha salad will help replenish the vitamin balance Tender corn, which contains fresh, selected, clean and cut corn lettuce leaves. 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

Salads Belaya Dacha Tender root are rich in vitamins and 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 salads Belaya Dacha Tender root helps strengthen nervous system and normalization of 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 Korn salad olive oil or, 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.

Radicchio salad is a very tasty vegetable, traditional for Italian cooking. It is also called radichio, radicci, chicory and has long been widely used for preparing salads.

Radicio lettuce leaves have a bitter taste. To disguise it, cooks use dressings and sauces with the addition of honey or sugar, adding citrus juice to the dressings.

Radicchio leaves are spicy and juicy, with a slight hint of nutty flavor. They are not only tasty, but also beautiful, which gives chefs the opportunity to use them as a delicious decoration for dishes.

Radicchio salad is often used as an ingredient in dietary recipes. It is not only low in calories (20 kcal per 100 g), but extremely rich in various useful biologically active substances. Since the Middle Ages, it has been used not only in cooking, but also for herbal medicine for many diseases. circulatory system, gastrointestinal tract, it strengthens the immune system and stimulates hematopoiesis. We offer the most delicious recipes salads with radicchio.

How to cook radicchio salad - 15 varieties

This recipe, which is many, many years old, is how the salad is traditionally prepared in various regions of Italy.

Ingredients:

• Radicchio salad - 0.5 kg.
• Onion - 4 pcs.
• Lemon - ½ pc.
• Garlic - 4 cloves
• Olive oil for frying and dressing - to taste
• Mayonnaise - to taste
• Salt, pepper - to taste.

Preparation:

Radicio leaves are coarsely chopped or torn by hand.

The onion is chopped into very thin half rings.

Heat olive oil in a frying pan and fry the radicchio for a couple of minutes, stirring constantly. Add the onion, pressed garlic through a press, and continue cooking until the onion becomes transparent.

Transfer the prepared products into a serving bowl, pour over lemon juice, season with mayonnaise or olive oil and mix.

Salad ready.

Beautiful in appearance and very tasty dish, which, moreover, turns out to be very satisfying.

Ingredients:

• Radicchio salad - 100 gr.
• Corn salad - 50 gr.
• Walnut kernels - 50 gr.
• Apple - 2 pcs.
• Balsamic vinegar - 1 teaspoon
• Bacon - 100 gr.
• Ground black pepper - 1 pinch
• White bread - 100 gr.

Preparation:

Cut the bacon into ribbons and fry until dry, place on paper towel to stack the fat. Crumble.

Cut the bread into small cubes, drizzle with olive oil and brown in a frying pan.

Tear radicchio and root lettuce leaves with your hands and place in vinegar diluted with an equal amount of water for 10 minutes. Drain the liquid and dry.

Grate the apples on a Korean carrot grater or cut into thin slices, sprinkle with lemon juice.

Place radicchio and root leaves, apples into a plate and mix gently.

Whisk balsamic vinegar with olive oil and add freshly ground pepper.

Pour the resulting dressing over the salad, sprinkle bread cubes and bacon on top, walnuts and serve.

A very tasty, truly delicious salad, in which the taste characteristics of radicchio are fully demonstrated.

Ingredients:

• Radicchio salad - 1 small head
• Chicory - 1 head
• Homemade sausages in natural casing- 4 things.
• Bacon - 100 gr.
• Chestnuts - 1 handful
• Pomegranate - ½ pc.
• Hazelnuts - 1 handful
• Olive oil - 3 tablespoons
• Fresh thyme - 6 sprigs
• Balsamic vinegar - 3 teaspoons
• Sea salt - 1 pinch
• Freshly ground black pepper - 1 pinch.

Preparation:

Separate the radicchio and chicory into leaves, chop and season with olive oil, vinegar, salt and pepper.

Thinly slice the bacon and fry along with the sausages.

When the bacon is fried, remove from the frying pan and add chestnuts and hazelnuts and heat until they are saturated with aromas.

Add radicchio and chicory, cook for a couple of minutes.

Place the prepared ingredients in a salad bowl, sprinkle with pomegranate seeds and thyme leaves.

Heat treatment of radicchio changes the taste of the product, adding light sweet notes with a nutty aroma to the dish.

Ingredients:

• Radicio lettuce leaves - 150 gr.
• Boiled chicken breast - 150 gr.
• Pear - 1 pc.
• Onion - 1 pc.
• Vegetable oil - 3 tablespoons
• Orange juice - 4 tablespoons
• Liquid honey - 1 teaspoon
• Italian Herb Blend Seasoning - ¼ teaspoon
• Salt - to taste
• Capers - 1 tablespoon.

Preparation:

Cut the onion into thin half rings and fry until golden in 1 tablespoon of vegetable oil.

Add radicchio leaves torn by hand to the onion and fry for 2 minutes.

Cut the pear into slices lengthwise, cut the meat as desired.

Prepare the dressing.

Pour the remaining vegetable oil into the orange juice, add honey, capers, seasoning, add salt and beat well.

Place radicchio and meat fried with onions in a salad bowl, put pear slices on top and pour over the dressing.

You can serve.

If the bitterness of radicchio lettuce leaves seems excessive to you, you need to pour boiling water over it, wait until it cools down, and rinse the leaves. cold water. The bitterness will go away and the leaves will acquire a sweetish taste with nutty notes.

The dish is prepared very simply, but fully conveys the unique taste of the salad, and celery adds additional spicy notes.

Ingredients:

• Radicchio - 300 gr.
• Oranges - 2 pcs.
• Celery - 3 pcs.
• Onion - 1 pc.
• Garlic - 2 cloves
• Dill - 2 sprigs
• Ginger - 5 gr.
• Ground hot pepper - 5 gr.
• Lemon juice - 5 tablespoons
• Salt - to taste.

Preparation:

The orange is taken into slices and cut.

Radicio leaves are chopped into thin strips.

Onions and celery are cut into thin half rings.

Prepare the dressing by whisking vegetable oil, lemon juice, orange juice obtained by cutting with chopped garlic and spices.

Radicchio and the rest of the prepared vegetables, orange, are placed in a salad bowl, poured over with dressing and mixed carefully.

For 15 min. Place in the refrigerator and then serve, garnished with chopped dill.

This delicious salad It will appeal to those who do not tolerate the presence of onions in dishes.

Ingredients:

• Radicchio - 1 pc.
• Cucumbers - 3 pcs.
• Tomatoes - 5 pcs.
• Cheese cheese - 150 gr.
• Pitted olives - to taste
• Lemon - ½ pc.
• Olive oil
• Toast bread - 3 slices
• Salt, Italian herbs, sesame seeds - to taste.

Preparation:

Cut radicchio leaves into large slices, cucumbers into halves of circles, tomatoes into halves of circles.

Cut the bread into cubes and fry, sprinkled with sesame seeds, in a spoon of olive oil.

Place vegetables and diced cheese, bread, olives in a salad bowl, season with 2 tablespoons of olive oil, add salt, add spices and mix.

When serving, sprinkle with sesame seeds.

The salad turns out spicy and is perfect not only as an excellent original appetizer, but also as an original side dish for fried fish or to meat.

Ingredients:

• Radicchio - 1 head
• Onion - 1 pc.
• Garlic - 1 clove
• Walnuts - 1 handful
• Olive oil - 3 tablespoons
• Spices, salt - to taste.

Preparation:

Tear the radicchio leaves into small pieces with your hands. Add salt and fry in a spoon of olive oil for a couple of minutes.

Cut the onion into thin half rings, add to the radicchio and fry until translucent.

Finely chop the nuts and garlic.

Cut the cucumbers into halves.

Place prepared radicchio, cucumbers and onions in a salad bowl, sprinkle with nuts and garlic, add salt, season with olive oil and stir.

Cooks often use radicchio lettuce leaves not only for preparing dishes, but also as beautiful natural plates for serving non-liquid dishes.

This version of the salad perfectly combines the sweet notes of prepared radicchio and seafood. The dish turns out very tasty and can be recommended for a festive table.

Ingredients:

• Romaine lettuce - ½ head
• Radicchio salad - 1 head
• Potatoes - 450 gr.
• Green bell pepper - 1 pc.
• Olive oil - 4 tablespoons
• Shrimp - 450 gr.
• Garlic - 2 cloves
• Chopped oregano - 1 teaspoon
• Paprika - ½ teaspoon
• Lemon juice - 1 ½ tablespoons
• Feta cheese - ½ cup.

Preparation:

Cut the potatoes into small cubes.

Cut the pepper into thin slices.

Finely chop the garlic.

Peel the shrimp and cut in half lengthwise. Combine shrimp, garlic, oregano, paprika, add salt and pepper and add a spoonful of oil.

Chop the cheese into small pieces.

Remove the leaves from the lettuce heads and tear them with your hands.

Preheat the oven to 200°C.

Grease a baking dish with oil, add potatoes and peppers cut into small cubes and bake for 15 minutes. Add shrimp and bake for another 15 minutes.

Place radicchio and romaine in a salad bowl, add your favorite spices, lemon juice, remaining oil and mix. Place the baked ingredients on top, mix again, sprinkle with cheese and serve.

Delicious holiday salad, in which the spiciness of radicchio is perfectly combined with the tenderness of salmon.

Ingredients:

• Green onions - 3 pcs.
• Radicchio - 1 head
• Salad chicory - 1 head
• Sweet pepper - ½ pc.
• Olive oil - 1 tablespoon
• Mustard with grains - 1 teaspoon
• Vinegar - 1 teaspoon
• Lightly salted salmon - 5 pieces
• Parsley - 50 gr.

Preparation:

Cut green onions into thin rings. Slice the chicory and pepper very thinly.

Separate the head of radicchio into leaves.

Finely chop the parsley.

Combine mustard, vinegar, olive oil, add salt and season the prepared vegetables.

Arrange the seasoned greens over the radicchio leaves, place the fish on top and serve.

The salad turns out to be both tasty and satisfying, so it can be served as an independent dish.

Ingredients:

• Radicchio salad - 1 head
• Onion - 2 pcs.
• Chopped fennel greens - ¼ cup
• Bell pepper - 4 pcs.
• Olive oil - ½ cup
• Pasta of your choice - 200 gr.
• Canned white beans - 200 gr.
• Chopped parsley - 2 tablespoons
• Parmesan - 90 gr.
• Salt, pepper - to taste.

Preparation:

Cut the head of radicchio in half, remove the core, and tear the leaves with your hands.

Cut the fennel into ½ cm cubes.

Cut the peppers into large pieces.

Rinse the beans in running water.

Grate the cheese on a coarse grater.

Place radicchio, fennel, onion, pepper in a frying pan, add salt and pepper and fry in olive oil for 6 minutes, stirring constantly.

Boil the pasta, rinse and mix in a salad bowl with prepared vegetables, beans, lemon juice, and parsley.

Sprinkle cheese on top and serve.

The taste of the dish is piquant with a slight sourness.

Ingredients:

• Orange - 1 pc.
• Radicchio - 300 gr.
• Pepper - a pinch
• Peanut butter - 3 tablespoons
• Corn salad - 90 gr.
• Lemon juice - 1 teaspoon
• Pumpkin - 150 gr.
• Cashews - 2 tablespoons.

Preparation:

The peeled pumpkin is cut into thin slices.

Remove the pulp from the orange segments and cut them in half. Pour oil, lemon juice, pepper into the released juice and mix with a culinary whisk.

Combine radicchio, pumpkin, and orange fillet in a bowl, add dressing and stir.

When serving, decorate with nuts.

A tasty dish suitable for those who are on a diet.

Ingredients:

• Radicchio - 80 gr.
• Lolo biondo salad - 100 gr.
• Sugar snap pea pods - 300 gr.
• Papaya - 400 gr.
• Pea flowers - 8 pcs.
• Red chili pepper - 1 pod
• Lime - 1 pc.
• Sugar substitute - to taste
• Wheat germ oil - 2 teaspoons
• Cashew nuts fried with salt - 1 tablespoon
• Salt - to taste.

Corn (mesh salad, lamb grass, field lettuce).

What is corn salad: physical characteristics of the plant and features of the preparation method

In appearance, corn salad resembles a variety of cultivated purslane due to the shape of the leaves. To some it seems more like roses. The pleasant aroma released when kneading the greens, according to ancient healers, was able to ignite the fire of passion in the hearts of lovers who had slightly cooled towards each other. But the nutty taste of the salad is liked not only by lovers of aphrodisiacs, but also ordinary people who are not afraid to introduce greens that are not very popular with most people into their diet.

So that the spicy taste of lamb grass is not overwhelmed by the aroma sunflower oil, season the salad with fresh and high-quality olive oil. Suitable food companions include endive salad, slices of ripe citrus fruits better than orange, homemade croutons, most types of nuts, slices of bacon fried until crisp, onions and even lingonberries - in the form of sauce.

Stored on the bottom shelf of the refrigerator, corn salad will remain suitable for preparing a quality dish for three days. The plant fully retains its external and taste appeal.

Chemical riches of corn salad

The leaves and stems of lamb's grass are a storehouse of folic acid. In addition to this component, the root is rich in vitamins: A, B, E, C, magnesium, zinc and manganese, potassium, and other minerals and trace elements that are beneficial to us. Considering that the calorie content of salad is negligible, we can recommend it as a dietary product.

What are the benefits of corn?

More than one Scientific research The beneficial properties of the root have proven that for those who want to look young longer and have good skin, this plant is very important. Contained in it folic acid has a beneficial effect on the condition of human skin and has a remarkable effect on the composition of the blood. Stabilizing general health, corn, strengthening our immunity, helps to enhance vitality in general. In particular, he:

resists the development of constipation, as it improves digestion and normalizes intestinal motility;

improve the functioning of the cardiovascular system and its main organs;

has a beneficial effect on the condition of hair, epidermis, and nails.

What can you quickly cook from the root?

Classic salad

Required components:

200 gram bunch of fresh greens,

A bunch of radicchio weighs the same,

Half a bunch of green or red basil

Whole, medium-sized ripe grapefruit,

Three pink tomatoes - not very large,

Ground black pepper - as much as you like

Olive oil, salt, sesame seeds and chili powder are also to taste.

Salad preparation procedure

Salad leaves must be thoroughly washed and dried equally thoroughly. The remaining water on them can significantly change the taste of the finished salad. Grapefruit - after clearing the zest, white mass under the rind and films - disassemble into slices, crumble into pieces - as you like. Sprinkle torn pieces of both types of salad on top. The washed tomatoes should be cut into cubes, trying to make them the same size as the citrus pieces. Season everything with ground pepper. After chopping the basil, mix all the ingredients of the dish, lightly season with oil and sesame seeds. The salad can be served immediately.