Iceberg is one of the most popular types of lettuce, a type of lettuce. Its wide bright green leaves resemble cabbage leaves, they are juicy and keep fresh for a long time. This type of salad is used for serving, and also an appetizer is prepared from it, mixed with other ingredients.
Iceberg: nuances of taste
Juicy and crispy salad goes well with a wide variety of ingredients. Most often, it is complemented by vegetables with a rich taste, for example, tomatoes, eggplants, onions. To prevent the salad from turning out bland, in addition to olive oil, add balsamic vinegar, freshly ground black pepper, lemon juice, grain mustard to it.
If you prefer a light snack, serve lettuce leaves with a spice. For more satisfying dishes, you can add mushrooms, eggs, boiled potatoes or homemade crackers to the salad.
Salad mix with cheese crumb
Use the lettuce mixture to make a light snack. This dish can be served before dinner in a Mediterranean style. It can be a good accompaniment to grilled meats such as grilled steaks. You can modify the recipe by adding parmesan instead of blue cheese.
You will need:
– a bunch of iceberg lettuce; – a bunch of frize lettuce; – a bunch of radiccho salad; – 100 g of blue cheese; – olive oil; – balsamic vinegar.
Use high quality extra virgin olive oil for the salad
Wash and pat dry the lettuce leaves. Tear them into large pieces with your hands and put them in a salad bowl. Finely chop the blue cheese. Drizzle the salad mixture with olive oil, drizzle with balsamic vinegar and stir. Adjust the amount of oil to taste. Sprinkle with crumbled cheese and serve with croutons or toasted white bread.
Mushroom and tomato salad
Try a delicious salad with tomatoes and mushrooms. It turns out to be quite satisfying, such a salad can be served as a main course for dinner.
You will need:
– 300 g of fresh mushrooms; – a bunch of iceberg lettuce; – 2 eggs; – 2 ripe tomatoes; – 1 apple; – 2 tablespoons of apple juice; – freshly squeezed lemon juice; – a few sprigs of basil; – salt; – sugar; – olive oil; – freshly ground black pepper.
Chicken eggs can be replaced with quail eggs
Boil hard-boiled eggs, peel them. Rinse the mushrooms, dry and cut into thin slices. Simmer mushrooms in olive oil until soft, refrigerate. Peel and chop the apple, then sprinkle with lemon juice. Cut the tomatoes and eggs into small slices.
Rinse and dry the lettuce leaves. Line the bottom of the bowl with them. Put eggs, tomatoes, apples and mushrooms in a bowl, salt and pepper, stir. Place all the ingredients on top of the lettuce leaves and drizzle with apple juice and olive oil. Garnish with basil leaves and serve with fresh white bread.