Calorie content and chemical composition of Romano salad. Useful properties, harm and contraindications for use. How are the leaves of the plant eaten? Recipes and interesting facts about him. Important! Since Romano salad contains very few calories, it is recommended to add it to the menu for those wishing to lose weight.
Contraindications and harm of Romano salad
If you eat a lot of it at a time, it can cause stomach or intestinal pain. But usually this only happens to those who suffer from colitis, gastritis, ulcers. With care, you should use the vegetable in its pure form and on an empty stomach, since it contains vegetable fiber.
In order not to harm yourself with Romano salad, it is not recommended to eat it for people with an allergic reaction to the product and with individual intolerance. For children, pregnant and lactating mothers, it is quite suitable, but subject to measures.
How to eat Romano salad
How Romano salad is eaten depends on the country, for example, in Greece, leaves are most often used to decorate plates with rolls, in the USA they are put on sandwiches and canapes, in France they are used to decorate fruit, vegetable and meat cuts. Often, the vegetable is added to various salads, including those with seafood. In its pure form, it is practically not used, since it has a specific taste.
The heads of cabbage are separated from the pith before use. They can be eaten whole or cut into small pieces.
It is allowed to sprinkle the vegetable with various spices - cloves, cinnamon, turmeric. It goes well with burgers, cheeseburgers, hamburgers, hot dogs. Romano is eaten with all kinds of cheeses, steaks, sausages.
Romano salad recipes
The leaves of the plant are added mainly to ready-made dishes in their raw form, so the original taste of Romano salad and all its useful properties are preserved. As an exception, it can be put in a puree soup, but after that it will resemble asparagus. This is an excellent ingredient for sauces, and some of it even make stuffed cabbage, like from white cabbage. We have prepared for you a selection of the best recipes for romano salads:
- Caesar … First of all, cut into cubes yesterday's white loaf (100 g), put them on a baking sheet covered with foil, and keep in the oven for 10 minutes at 180 ° C. During this time, the crackers need to be turned over several times so that they dry evenly. While the loaf is cooking, pour over boiling water, dry and put lettuce leaves (400 g) in the refrigerator. Next, prick one medium-sized egg with a fork and keep it in boiling water for 1 minute. After that, chop the garlic (5-6 cloves), grind it with salt to taste, mix with olive oil (50 g) and keep on low heat for 2-3 minutes, after adding the croutons to the mixture. Then peel one clove of garlic, rub the walls of a salad bowl with it, put chopped leaves on it, drip a little vegetable oil on them. Then sprinkle all of this with pepper and salt to taste, top with lemon juice and Worcester sauce. Add prepared egg, sprinkle with Parmesan (2 tablespoons) and croutons.
- With pasta … Boil 500 g of pasta in the form of horns, butterflies or a spiral in salted water. Cut the bacon (100 g) into small pieces by frying it, as well as lettuce (2 pcs) and one tomato. Combine all ingredients and pour 1 tablespoon of Ranch and BBQ sauce over the dish.
- With avocado … Peel it and mash half in mashed potatoes, cut a baguette (100 g) into slices, fry the turkey fillet (200 g). Then chop the greens, cilantro (2 tablespoons) and green onions (80 g). Then add lemon and lime juice (20 g) to milk (50 ml), heating the composition. To prepare a salad with romano and avocado, cut the leaves (600 g), put the meat and the rest of the ingredients on them, pouring it all over with the sauce.
- With tomatoes … Cut a white onion (1 pc.) And bell pepper (1 pc.) Into half rings. Then chop the lettuce leaves (6 pcs.) And combine them with the rest of the ingredients, including cherry leaves (12 pcs.). Next, add canned corn (2 tablespoons) to the mixture, pour olive oil (3 tablespoons) over it, sprinkle with black pepper and salt to taste. Then just stir the romano salad with tomatoes and serve it with potatoes, noodles and any other main course!
- With shrimps … Boil 200 g lean chicken in salted water. Then strain the broth, removing the froth. Then dissolve in it (50 ml) red ground pepper (on the tip of a knife), cornstarch (a pinch) and sugar (1 tbsp. L. Without a slide). Pour rice vinegar (2 tablespoons) and soy sauce (3 tablespoons) into the resulting composition. Next, fry the grated garlic (5 cloves) and chopped ginger (1 tsp) in vegetable oil. Place the peeled shrimp (500 g) here and sauté the whole thing for 5 minutes. After that, fry half of a small head of lettuce without oil until brown, and then add the rest. Now pour in the sauce prepared at the very beginning for the shrimp and romano salad and simmer the dish for 15 minutes. Warm salad is served warmed up.
- With pine nuts … Squeeze the juice from half a lemon, mix it with olive oil (1, 5 tablespoons), salt and black pepper to taste, chopped garlic (half a clove). In another bowl, combine finely chopped arugula (1.5 cups), cherry tomatoes (10 pcs) and lettuce (1.5 cups). Now sprinkle this mixture with the pre-made sauce, sprinkling with Parmesan and pine nuts to taste.
- With cheese dressing … Fry finely chopped chicken fillet (200 g) in butter. When it starts to cover with a golden crust, fill it with orange juice (60 ml) and steam under the lid for 5 minutes. Then fry the white loaf croutons (2 slices), dry them on a napkin, rub with garlic, chop and put on top of the fillets. Top it off with meat, pieces of Roquefort cheese (20 g), parsley (5 g), cream (1 tablespoon) and walnuts (1 tablespoon). Put all the ingredients on the lettuce leaves, while making sure that the dish "grows" more upward and not in width, make a kind of slide.
All Romano salad recipes use fresh leaves, without blackheads and rot. To make them softer, you can pour boiling water over them before cooking.
Interesting facts about Romano salad
This variety of sowing lettuce is considered to be very finicky, it loves the sun and does not tolerate high humidity, wind and low temperatures. For a good harvest, he needs high-quality black soil. It is for these reasons that such an obstinate vegetable does not grow well in greenhouses and hotbeds. In summer, gardeners grow it in the beds, and in winter, lettuce is imported from warm countries - Greece, Turkey, India.
Initially, Romano was used only for the treatment of colds, but over time it was discerned as a wonderful ingredient for many culinary dishes. The most popular of these is the Caesar salad, which was first prepared in 1924. His "birth" took place on July 4, US Independence Day. Only fresh leaves are always added to a classic dish; it is served in almost every restaurant and cafe. If you do not know what a Romano salad looks like, then it is worth saying that one head of cabbage weighs about 0.5-0.7 kg, and its length can be more than 25 cm. The vegetable has a convex shape, and the older, the more bitterness in its taste … It also appears in case of improper storage - temperatures above 20 degrees and high / low humidity. The shelf life of the product is 3 to 4 weeks. You can increase it if you put the bunch together with the head of cabbage in warm and salted water.
The bitter taste of the leaves can be explained by the fact that the product contains lactucaria (milky juice). The same substance can impart a novel and a pungent unpleasant odor. But at the same time, it is very useful, as it lowers blood sugar levels and normalizes metabolism. The plant is removed from the garden before the flower arrow appears, since during the flowering period its bunch loses its sweet taste.
You need to buy heads of cabbage with hard, but not coarse leaves. They should not have black stripes at the ends. The brighter the color, the fresher they are. Watch the video about Romano salad:
All the ways how to cook Romano salad have a right to life, the question is only in your taste preferences. The vegetable is equally well manifested in meat dishes, and in fish, and in vegetables. Despite its whimsical cultivation, it is considered quite versatile in cooking. For this, as well as for its originality, he fell in love with both chefs from completely different countries and visitors to gastronomic establishments.
