What does corn salad go with? Mung bean salad – description with photo of vegetable valerian; growing

For dishes with sprouts of legumes or grains, it is now easy to find all the ingredients in the store. Of course, they don’t spoil us with variety, but before it was impossible to find such options. Growing sprouts at home is actually easier than it seems. If a small amount is required, then you can do without special germinators. All you need is a flat plate and gauze.

I had mung bean sprouts ready for today. I wanted to use them somewhere as soon as possible. The choice fell towards a salad with fresh vegetables. At the same time, you can please not only vegetarians and vegans with the dish, but also raw foodists.

As for the equipment for mung bean sprout salad, you will need a Korean carrot grater. If you suddenly don’t have one, you can use a regular one.

As a dressing for the dish, I prepared a mixture of olive oil, French mustard and lemon juice. This sauce gives the salad a piquant and sour taste that doesn’t even require salt.

Ingredients:

mung bean sprouts 80 g
carrots 100 g (1/2 pcs)
cucumber 80 g (1 piece)
stalk celery 80 g
bell pepper 80 g (1/2 pcs)
olive oil 20 g
French mustard 40 g
lemon juice 20 g (1/4 lemon)

Yield of the finished dish: 2 servings of 250 g each.

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Cooking time: 15 minutes.

Salad with mung bean sprouts - vegetarian recipe with photo:

We wash all vegetables and mung bean sprouts in cold water. Grind carrots, cucumber and celery on a Korean carrot grater. Cut the bell pepper into thin strips. In a separate bowl, mix olive oil, French mustard and lemon juice until smooth.

Season the salad with sprouted mung bean sauce immediately before serving.

Bon appetit!

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Salad with sprouted mung bean

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You probably know about the benefits of sprouted grains and legumes, so today I propose to put your knowledge into practice and prepare a very interesting and healthy salad with sprouted mung bean.
It will be delicious! Mung bean is the oldest plant of the legume family, which Asian cuisine introduced us to. Mung bean is rich in protein and therefore will be especially useful for those who adhere to a vegetarian or vegan diet, and also observe fasting. And if you want to get the maximum benefit from these beans, then it is best to germinate them. The beans become the most delicious on the third day from the start of germination, when the length of the sprout reaches two centimeters. At the same time, mung bean retains its sweet taste, somewhat reminiscent of fresh green peas, and the sprouts become juicy. Sprouting mung beans is not only useful, but also interesting. And although the whole process takes several days, it does not require much work. I will tell you in more detail how to prepare a salad with sprouted mung bean in my recipe. Cook for health and pleasure!

Purpose: For lunch / For dinner Main ingredient: Vegetables / Legumes / Mung bean Dish: Salads Geography of cuisine: Indian / Oriental Diet: Lenten dishes / Vegetarian food / Raw food recipes / PP recipes

Ingredients:

Mash – 1/2 Cup
Red onion – 1 piece
Cherry tomatoes – 5 pieces
Parsley - 1 bunch
Green onions - 2 pieces
Garlic – 2 cloves
Dijon mustard - 1 teaspoon
Lemon juice - 3 tbsp. spoons
Extra virgin olive oil - 6 tbsp. spoons
Ground pepper - to taste
Sea salt - To taste

Servings: 4
Prepare all ingredients as listed. Since we need sprouted mung bean for the salad, we need to start this process in advance. It will take three days for mung beans to germinate.

Rinse the mung beans thoroughly in cold water. Then fill with plenty of fresh water and leave overnight.

The next day, rinse the mung bean and place it in a colander lined with gauze. Place the colander in a container of such a size that it does not touch the bottom of the container. Now during the day you need to pour a glass of clean cold water onto the mung bean every 2-3 hours. Let the water drain and then empty the water from the container. Sprouted mung beans are best kept in a cool, dark place.

By the end of the first day of germination, mung bean will sprout, but we need to wait until the sprouts are at least 2 cm in length. This will happen on the third day. Now the sprouted mung bean can be eaten. Before preparing the salad, the mung beans need to be washed. If you don't use all the sprouts at once, the remaining sprouts can be stored in the refrigerator for several days.

Chop the onion, tomatoes and parsley. Mix them in a salad bowl with sprouted mung bean.

Prepare the dressing. To do this, mix olive oil, lemon juice, Dijon mustard, chopped green onions and garlic. Pepper and salt to taste.

Pour the dressing over the salad and toss gently.

Salad with sprouted mung bean is ready. Bon appetit!

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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.

For spring vitamin deficiency, corn salad is simply irreplaceable, as it is a 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. Even in the times of Ancient Rome, medicinal infusions based on the leaves of corn salad 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.

Mash salad

- one of the salad varieties along with watercress, iceberg and chicory (radichio). These types of salads are considered the most common. The plant has dark green leaves that form rosettes (see photo). The aroma of mung bean salad is pleasant and slightly refreshing; the plant tastes very pleasant, with a spicy, nutty flavor.

Mung bean salad is known by other names: vegetable valerian, nut salad, field corn salad. The plant is best consumed fresh, as it does not tolerate heat treatment well.

Growing

You can grow mash salad in your summer cottage along with other vegetables. It is grown from seeds. It is recommended to sow leafy root lettuce in early spring in beds that are well lit by the sun throughout the day. Valerian does not like drafts and strong winds, so you need to choose a quiet place.

You can plant seeds in a chaotic manner or in rows. If necessary, you can speed up the ripening and emergence of seeds by covering the beds with plastic film.

The first shoots will appear within one week with proper care. The harvest can be harvested in 3 weeks, at which time the bean salad is watered once every 2-3 days. It is better to water the plant after sunset, in the evening, so as not to burn the greens.

After watering, you should loosen the soil a little so that a thick crust does not form on the beds.

Beneficial features

The beneficial properties of corn salad allow it to be consumed by people who have weight problems or suffer from diabetes. Mung salad contains a large amount of vitamins, flavonoids and minerals. The components that make up the plant improve the absorption of vitamin C and strengthen fragile capillaries.

The vitamin composition of corn salad helps in the prevention of many diseases. Consuming just 100 grams of the plant covers the body's daily requirement for vitamin B9.

This vitamin is responsible for regulating metabolic processes and promoting cell regeneration.

The calorie content of corn salad is 23 kilocalories per 100 grams. Low calorie content allows you to add vegetable valerian to your diet. Salad has a good effect on metabolism and increases hemoglobin.

Mung salad is considered a powerful aphrodisiac. The natural aphrodisiac was known many years ago and was recommended for use by women and men. The root has a particularly effective effect on the reproductive health of men.

Eating bean salad is especially useful for people suffering from anemia, because the leaves of the plant contain a lot of iron. Manganese and zinc are important microelements that will help normalize carbohydrate metabolism.

Use in cooking

In cooking, mung bean salad can be used in recipes instead of other types of salad. Korn gained its popularity in the post-war years. At this time, technologies appeared that helped grow lettuce in large quantities.

Mung salad must be consumed fresh for the health of the whole body. Fresh lettuce should have bright, shiny leaves and a subtle aroma. The fragile leaves of valerian are easily damaged if handled carelessly. In order not to damage the leaves, the plant is washed in running water for just a few seconds.

You can store mung salad in the refrigerator, wrapping the plant in a paper napkin. If stored correctly, bean salad will retain its freshness for a maximum of 3-4 days.

Corn lettuce leaves are best combined with chicory; it is recommended to season vegetable salads made from these products with olive oil. Olive oil will help highlight the nutty flavor of the bean salad and add healthiness to the dish.

You can add other ingredients to salads with corn. The dish is especially delicious with corn salad and bacon. To do this, you need to fry the bacon slices, add chopped corn, onions, and some nuts. It is better to season the salad with olive oil.

The sweetish taste of valerian will easily be destroyed by the brighter tastes of other salads, so you should be careful when adding other ingredients to dishes with mung salad. It is not recommended to dress salad with corn in advance, otherwise the leaves in it will wither and become soggy.

Corn adds volume to the salad and fills you up faster. Due to the large amount of fiber, for the average person, adding 50 grams of corn salad to the dish will be enough.

Chefs advise not to cut lettuce leaves, but to tear them with your hands: this way the leaves are less damaged and retain more beneficial properties. The leaves of the root are used to decorate sandwiches and snacks before serving. Sometimes citrus fruits, chicken meat, and toasted croutons are added to salads. In dishes with mung salad, you need to know when to stop, because its aroma and taste are best manifested with a minimum number of ingredients.

A popular recipe for preparing a dish with this plant is a salad with corn and citrus fruits. This salad combines the sweetness of tangerine, aromatic corn and pine nuts. Tangerines need to be peeled, the pulp cut out and the juice squeezed out (about 1 tablespoon will be needed). The root leaves must be washed and dried well. Fry the pine nuts a little in a dry frying pan. All ingredients can be mixed. Season the salad with a mixture of lemon and tangerine juice and olive oil. It is better to serve the salad immediately after preparation, sprinkle with nuts and place tangerine slices on top.

Benefits of corn salad and treatment

The benefits of corn salad are explained by its vitamin and mineral composition. It contains vitamins A, E, iron, ascorbic acid, which help the body fight colds.

Due to its medicinal properties, valerian was considered a “medicinal herb” in ancient Rome. It was used to strengthen the nervous system and reduce bad cholesterol. Roman doctors treated impotence and diseases of the genitourinary system with corn salad.

Mung salad was credited with a diuretic and tonic effect. It was used as a sedative. The wound-healing effect of the root has long been known. Mung bean salad is a record holder for folic acid content.

There is even more of this substance in the root leaves than in arugula.

Harm of corn salad and contraindications

Corn salad can cause harm to the body due to individual intolerance. Like any other product, it can cause gastrointestinal problems if not stored correctly. Mung salad has a short shelf life, so it is better to consume it immediately after purchase.

For refueling:

olive oil – 3 tablespoons;
balsamic vinegar – 1-2 tablespoons;
salt - a pinch;
ground black pepper - to taste.

Salad preparation process:

1. First, we will prepare the veal for the salad: wash the meat and dry it well, then cut it into thin slices that can be lightly beaten.

2. Sprinkle the meat with lemon juice, sprinkle with pepper, add a little olive oil and set aside for 20 minutes to marinate.

3. After this, heat the frying pan, add a little olive oil and fry the prepared veal for 1-3 minutes on each side. After frying, add some salt to the veal and place it on a beautiful plate. This is the basis of our salad.

4. Now prepare the dressing. Pour balsamic vinegar into a separate dish, add sugar, salt, pepper and the remaining olive oil, mix the ingredients with a whisk. It’s very convenient to put all the ingredients in a jar with a screw-on lid and shake well.

5. Wash the cherry tomatoes and cut them into halves.

6. Cross lettuce leaves must be soaked in cold water for 15 minutes and rinsed well in running water. Place it on a towel to drain and dry. Example chicken salad.

7. After this, sprinkle the leaves with part of the prepared dressing and mix.

8. Place the finished veal beautifully on a serving plate and decorate with cherry tomato halves. Sprinkle with remaining dressing. Then we place lettuce leaves on top in a beautiful mound.

9. Sprinkle all this splendor with grated Parmesan and serve.

Corn salad

combines not only beneficial properties, but will also be a satisfying main dish for dinner. Chicken baked in the oven is also served with this salad; if desired, the salad is seasoned with cream sauce; you can find the recipe for cream sauce by following the link.

Bon appetit!

Salad with mung bean sprouts - vegetarian recipe with photo

As for the equipment for mung bean sprout salad, you will need a Korean carrot grater. If you suddenly don’t have one, you can use a regular one.

As a dressing for the dish, I prepared a mixture of olive oil, French mustard and lemon juice. This sauce gives the salad a piquant and sour taste that doesn’t even require salt.

Ingredients:

Yield of the finished dish: 2 servings of 250 g each.

Cooking time: 15 minutes.

Salad with mung bean sprouts - vegetarian recipe with photo:

We wash all vegetables and mung bean sprouts in cold water. Grind carrots, cucumber and celery on a Korean carrot grater. Cut the bell pepper into thin strips. In a separate bowl, mix olive oil, French mustard and lemon juice until smooth.

Season the salad with sprouted mung bean sauce immediately before serving.

Bon appetit!

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Salad with sprouted mung bean

Sprouted mung bean (canned here) 1 jar (212 ml)
Apples 2 pieces
Beetroot 2 pieces
Salad mix 250 grams
Olive oil 2 tablespoons
Water 1 tablespoon
Mustard 1 teaspoon
Salt to taste
Pepper to taste

Products not suitable? Choose a similar recipe from others!

Inventory:

Salad bowl, foil, kitchen knife, cutting board, tablespoon, whisk.

Immediately prepare all the necessary ingredients, rinse the beets, apples and lettuce leaves, drain the liquid from the mung beans and rinse the sprouted sprouts with clean water. Wrap the beets in foil and place in an oven preheated to 180 degrees for about 40 minutes, or until the vegetables are baked and soft inside. After baking, the beets need to be cooled, peeled and cut first into thin slices, and then divide each slice into 2-3 parts. While the beets are baking and cooling, you have time to chop the apples. It is not necessary to peel them, because the peel contains a lot of vitamins. Chop the fruit the same way you cut the beets. Mix oil with water and mustard until smooth. Season the dressing with salt and pepper to taste. Place lettuce leaves on a plate or bowl first, then beets with apples and mung bean sprouts, pour mustard dressing over everything and serve. Sprouted mung bean salad is a complete dish, so serve it separately from the others, like a salad. The sweetness of the apples and beets pairs beautifully with the dressing and sprouts. How useful is all this!

Bon appetit!

– Home-sprouted mung bean can also be used to prepare this salad.

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Salad with mung bean sprouts and vegetables

For the recipe with photos, see below.

Today we have healthy eating on the culinary agenda. We will prepare a delicious, healthy and bright salad with sprouts and fresh vegetables. Many articles have already been written about the benefits of sprouted grains, but I tried their effect from my own experience. By eating sprouted grains, you cleanse your body of harmful accumulated toxins and wastes, while saturating yourself with the living, pure energy of the germs and easily digestible nutrients.

How to germinate mung bean

You can find a lot of information on the Internet about how to germinate grains. In fact, germination is a simple process. After thoroughly washing the grains with running water, fill the container with the seeds with water for several hours. Drain the water and rinse again. If the mung bean has doubled in size, then leave it overnight in a dark place.

In the morning the sprouts will hatch and you can eat them. The skin on the seeds bursts and is very easy to remove. You can eat sprouted mung bean with the peel, its taste properties are not lost. I was just so fascinated by the process of separating the grains from the skin that I peeled it all. But this is not at all necessary!

Mung beans are small, light green seeds, similar to beans, only smaller in size. I won’t write about the beneficial properties of this legume; there is plenty of information on the Internet and it’s all easy to find through search engines. I’ll just say a few words about the benefits of mung bean. This is a highly nutritious product, rich in valuable vitamins and protein (it contains 24%!), as well as fiber. There are not many calories in mung bean, so there is no need to worry about your figure

Recipe for salad with sprouted mung bean

To prepare two servings of salad, take:

sprouted mung bean 200 g;
fresh tomatoes 3-4 pieces;
2-3 cucumbers;
sweet pepper 2 pcs.

For dressing, mix soy sauce with olive oil (2:1). The salad does not need to be salted, but be sure to season it with a mixture of freshly ground peppers. The salad recipe is simple. If you don’t like the taste of mung bean sprouts, you can pour boiling water over them or boil them for 1 minute. Then place the grains in a colander to drain the water.

Place mung bean and thinly sliced bell peppers and cucumbers on your favorite plates. Tomatoes are cut into thin slices and also placed on plates. Pour dressing on top of the salad and pepper from a mill. A tasty and healthy dish is ready!

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All seedlings have their own characteristics!

Legumes, for example, are bitter and can cause flatulence. Also, lectins do not disappear during germination.

Cereal sprouts are quite tasty and affordable, but contain a lot of gluten.

Flax seeds are very useful, but quite capricious to care for. Mucus is constantly formed.

Pumpkin seeds, it would seem, are a common product for us, but for germination they are not the cheapest on sale. But such sprouts are very tasty and rich in microelements and vitamins.

Radish, radish, sesame and amaranth seeds are not easy to buy, and therefore not very cheap, but they are a combination of vitamins and have an interesting taste.

Wild rice and millet sprouts do not contain gluten, but are high in starch.

Now more about my favorites - buckwheat and mung bean!

Buckwheat leads the list of cereals

according to its beneficial properties and energy value. Buckwheat sprouts contain 18 amino acids (histidine, methylanine, valine, lysine and many others, which are responsible for protein synthesis, and such protein can easily replace meat, fish and eggs). Contains antioxidants and phospholipids that cleanse the body, rejuvenate the skin and reduce cholesterol levels.

Contains 3-5 times more microelements than other cereals. Including iron, which delivers oxygen to cells; potassium, which keeps blood pressure normal; magnesium, which is needed for normal functioning of the nervous system; calcium, it is necessary for healthy and shiny hair, strong nails and bones; There is also a lot of iodine, boron, zinc, phosphorus, etc. It contains Omega-3 polyunsaturated fatty acid in large quantities.

In terms of the amount of vitamins B and E, buckwheat is a leader among cereals, which greatly increases its effectiveness in strengthening the immune system. Fiber is 1.5-2 times more than oats, rice, barley. If you are overweight, such sprouts are irreplaceable. They cleanse the body, are well absorbed, improve metabolism, and remove toxins and heavy metals from the body. Raw buckwheat also contains a lot of rutin, it strengthens the walls of blood vessels, affects the rate of blood clotting in case of injury, and has preventive and therapeutic properties for varicose veins and hemorrhoids.

By the way, thanks to its antioxidant properties, buckwheat is protected from souring, so mucus does not form and does not become moldy if you suddenly overdo it with water. This product is well suited for active people who play sports or experience stress at work.

What is important is that buckwheat is not fussy to grow and is not afraid of weeds, so it does not need to be treated with pesticides and chemical fertilizers.

Contraindications!

Sprouts should not be administered to children under one year of age; their digestive system is not ready for such food. It is also not recommended for people with increased blood clotting, because buckwheat contains a lot of rutin.

How to germinate buckwheat?

Fill the green buckwheat with clean water for 15-30 minutes (no longer needed, there will be mucus). We rinse. Then drain all the water. Distribute evenly over the bottom and sides of a deep plate, cover with a kitchen towel. After 3-4 hours, stir the buckwheat again to distribute the moisture (it goes to the bottom of the plate). And we are all waiting for it to sprout; there is no need to do anything else. If you soak it in the evening, it will germinate in the morning. It happens that if the room is hot, the buckwheat dries out. No big deal, just add 2 tbsp. water and stir. It will definitely grow. The length of the sprouts should be no more than 3 mm. Store in the refrigerator at +4 C for no more than 5 days.

Sprouted buckwheat can be added to salads, cocktails whipped with a blender and to hot dishes. For those with a sweet tooth, you can make breakfast with buckwheat sprouts, nuts, fruits and a drop of honey.

Mung beans are very tasty and healthy!

Contains a lot of protein and easily replaces meat. Also high in fiber and vitamins. They are quite high in calories, 323 kcal per 100 g of product in dry form, but sprouted only 30 kcal. These beans contain many minerals that are necessary for the functioning of the brain, cardiovascular and nervous systems. Frequent consumption of mung bean sprouts improves vision, memory and human skeleton. These beans are diuretic, they remove harmful substances from the body. In Chinese medicine they are used for detoxification. And in general, these beans fit perfectly into oriental cuisine. They eat mung bean in the most interesting variations.

Contraindications!

Mung bean should not be consumed by people with impaired digestion. May cause flatulence and dispersion. It’s important not to overdo it, these are legumes after all. If you're watching your figure, don't forget about calories.

How to germinate mung beans?

To get the healthiest beans possible, you should use beans that are no more than two years old.

Rinse the beans well and soak for half an hour. Then place in a single layer on a baking sheet. Pour water to cover the beans and leave in a warm place for 4 hours, then replace the water. Leave it for a day, you will see sprouts sprouting. After three days you can eat, having washed it first. If the beans are bitter, scald them with boiling water and the bitterness will go away immediately.

The recipe for a delicious salad with sprouts can be found by following the link.

Legumes have long been used in cooking in almost all countries. However, if beans, soybeans, lentils or peas are known to everyone, and there are countless dishes with them, then some members of the family - for example, china or mung bean - are much less widespread. Moreover, in eastern countries the latter is very popular and is present in many dishes. The Russians also began to experience increased interest in him.

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.

A beautiful looking 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 a paper towel to drain 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, walnuts on top 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 pcs.
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:

Radicchio 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
Seasoning "Italian Herb Blend" - 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 torn radicchio leaves 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 with 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 will appeal to those who do not tolerate the presence of onions in their 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 to be spicy and is perfect not only as an excellent original appetizer, but also as an original side dish for fried fish or 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.

A 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.

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.