As you have probably discovered, there are many different types of vegetables and a great deal of variation in how they are prepared and flavored. It is very important to master the proper techniques for making the best tasting salads possible. This article will give you a good foundation of the right techniques that will result in salads with all of the right flavors and textures.
Know More About Mixed Salad
It should be relatively easy to determine whether or not your salad greens are mixed at the greens stage. If the leaves are loosely packed in the center, with no air trapped between them, they are mixed. If they are somewhat compacted but have the appearance of being closely packed regular leaf green, they are mixed. If, however, they are tightly packed and appear more like a spiky green carpet, they are in the mature stage of their growth and should be harvested immediately and eaten as an alternative to their adult counterparts.
Escarole and Romaine are both types of greens that are often confused with each other. Escarole is typically more yellow in color than Romaine, although the leaves are smaller in size. The Romaine plant itself is a perennial herb that grows in Mediterranean areas such as Spain, Portugal, and Italy. It’s main benefit is its versatility as a popular herb with a range of culinary uses including stews, salads, and dips. Although it is considered by many to be one of the most versatile herbs, some consider escarole to be more tasty and slightly bitter in taste.
Identify The Varieties That Best Fit Your Reci
The first step to making an excellent salad greens dish is to identify the varieties that best fit your recipe. There are three main varieties of lettuce: iceberg, curly leaf, and Swiss. All of these varieties have slightly different appearances with varying textures and taste. In addition to the differences in look, these types of lettuce have various levels of crispness, are available in various colors, and have different cooking times.
Iceberg lettuce has a light, crisp texture and mild taste. This type of lettuce is best used in salad salads, which can be prepared to use it as one of the main ingredients. However, this particular variety of lettuce tends to lose its flavor after a few hours of being cooked. The curly-leafed chicory is similar to an iceberg but has a more intense color and flavor. It’s also the most expensive variety of salad greens.
Know About Endive
Endive is a perennial bulbous plant that has a strong flavor that is often used in savory soups or stews. This type of lettuce has a reddish, lemon-like color and small red flowers. Since endive tends to grow slowly, this variety is often used in conjunction with other larger, faster growing greens to provide a more balanced taste.
While the bold flavor and appearance of some types salad greens are good reasons to try them, others have less appealing qualities. Tarragon, curly leaf lettuce and curly mustard greens have strong flavors that are not complementary to many types of salad greens. Some have a pungent or mustard-like flavor. These should only be included in small quantities and eaten sparingly.
Watercress often used in Asian and Chinese salad greens has a dark green color that is rarely bitten or damaged by insects. A tall thin stem has a prickly taste with an aromatic odor. Often used as an accompaniment to garlic and onions, watercress is also known as Chinese cabbage. It is high in vitamin C and is considered mildly appetizing. A watercress plant should be kept in moist conditions and will often tolerate periods of cold frost. Perennial watercress can be expected to return to a healthy state after planting out.