The salad
Discover the various types of salad, its virtues and the best ways to preserve, prepare and dress it.
> Zoom nutrition
Water and vitamins: this is (or almost) "salad" in two words 92% water, the salad is very low in calories: just 13 kcal per 100 gr! In the remaining 8%, we find vitamins of all kinds, minerals, trace elements and chlorophyll (antioxidant par excellence).
See also
The green leaves found on the outside of the salad are the richest from a nutritional point of view: they contain a very high rate of vitamin C, provitamin A and chlorophyll.
In short: the salad is healthy!
> Conservation
Save the salad in the fridge in the vegetable compartment. There is no type that is more resistant than the others, but be aware that, in general, a "salad" never keeps for 3 days: if kept longer, it loses its freshness and, therefore, its flavor. For optimal conservation , you can put it in a freezer bag without closing it, though: the salad must be able to breathe.
Never freeze the salad! It would get so soft that it only tastes good in soup!
> Preparation
Always wash it thoroughly to remove all traces of soil. Separate the leaves, discard the wilted ones, and cut off the damaged parts. Dip the salad in water and vinegar, shake it well and then rinse it under running water.
Avoid letting it soak for a long time: it would lose all its nutritional value!
Dry it using a salad spinner.
Never season your salads in advance! If you want to prepare a sauce, leave the salad dry in the centrifuge, then dress it just before serving.
> Many types, more or less green
There are not only endives and crepe lettuce! There are many types of salad, sometimes very different in both appearance and taste.
Know that the 2 main salad families are chicory ... and lettuce! Furthermore, there is not just one type of lettuce, but many subtypes.
Know that the mixed salad is a mixture generally composed of rocket, lamb's lettuce, lettuce, chicory, etc.
Salad
Characteristics and taste
Preparation
Crepe lettuce
Variety of lettuce. Leaves with green and red shades, crunchy and tender, slightly sweetened. Light green or green-yellow heart.
Eat it raw or cooked, in salads or braised.
Watercress
It grows in moist soil. It is made up of very green and fleshy leaves. It has a slightly sour taste.
Don't eat the wild one! He may have been struck by a parasite, liver fluke, which is responsible for severe liver disease. Always eat only grown watercress.
Think about washing it well before eating it, the ideal thing is to add a drop of vinegar
in the water you use to rinse it. You can eat it in salads, in soups, chopped (like parsley) or like spinach.
Endive or Belgian salad
Variety of chicory. The bud, which is white or yellowish, is eaten. Bitter taste.
To be kept away from light. It is eaten raw or cooked, in salads, in soups or au gratin. It goes very well with walnuts, apples and Roquefort.
Oak leaves
Variety of lettuce. It is distinguished by its hard crunchy leaves, shaped like oak leaves, ranging from green to red.
It is eaten raw, or cooked (braised or stuffed). It goes very well with walnuts.
curly
Variety of chicory. It has green and curly leaves with a bitter taste.
It is grown mainly in summer and autumn.
It goes well with autumn products such as figs, chestnuts, walnuts. Perfect as a base for rustic salads with bacon.
Valerianella
Herbaceous plant. Winter salad with green and round leaves, with a nutty flavor.
Rich in Omega3.
Buy the one in boats (already washed), but wash it again to remove any traces of sand.
Dress your salad at the last moment, with an olive oil (walnut, hazelnut) for instance.
It goes well with cheeses, duck and dried fruit.
Escarole
Variety of chicory with a white or yellow heart and green and crunchy leaves. Rather bitter taste. Autumn salad.
It goes well with autumn products such as figs, chestnuts, walnuts. Perfect as a base for salads rustic.
And now, find all our salad recipes!
> To find out more:
Cecchini Tina, The book of salads (Ed. MEB)
