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What are the ingredients for a vegetable salad

What are the ingredients for a vegetable salad?

As long as the ingredients you like to eat, you can add them ah, such as lettuce, there can be a lot of varieties

Curly Lettuce

Iceberg Lettuce

Also known as Knotty Lettuce, Iceberg Lettuce, Round Lettuce, Western Lettuce, it's the most commonly used lettuce in salads. With its firm core, mild flavor, and soft light green color, it is a versatile lettuce for salads. It retains its crispness better than other types of lettuce and can be used on its own. However, because it lacks flavor, it is usually combined with other more flavorful vegetables, such as Romaine lettuce.

Romaine lettuce

Romaine lettuce

Also known as upright lettuce, long leaf lettuce, romaine lettuce, and romaine lettuce. It is said to be native to Cos in the Aegean Sea, so it is also known as Cos Lettuce, the same is a kind of lettuce, with a thick and long body, long leaves, obvious leaf stalks, light green leaves, crisp and juicy, slightly refreshingly bitter, an important ingredient in Caesar salads.

Boston lettuce

Boston lettuce

Also known as Butterhead Lettuce, small, round, soft leaves that are dark green on the outside and almost white on the inside. Mild but rich flavor and delicate texture. Not easy to preserve. Bowl-shaped leaves are often used as containers.

Bibb lettuce

Bibb lettuce

Boston lettuce and bibb lettuce are two classifications of cream lettuce, but there is little difference overall. Bibb lettuce is smaller, slightly darker in color and more pronounced in flavor, generally one less than 250px, very soft and tender, and expensive enough to be considered a luxury item among lettuces, mostly used alone with a light dressing as an after-dinner salad.

Loose-leaf lettuce

Loose-leaf lettuce

Also known as loose-leaf lettuce, wrinkled-leaf lettuce, soft leaves crumpled edges, look more loose, not easy to keep. There are actually several types of this lettuce, the green one is called Rosa Green (Lollo Bionda), which has a faint grassy flavor, while the one with reddish leaf edges is called Rosa Red (Lollo Rosso), with a slightly bitter taste. But because it's cheap and adds flavor and color and variety, it's often used in mixed lettuce.

Oak leaf lettuce

Oak leaf lettuce

Loose, juicy and crunchy leaves, including oak, red and green oak leaves, have a more distinctive flavor than knobbly lettuce.

Frisee

Frisee

Also known as Chicory, Crepe Leaf Chicory, Bitter Chrysanthemum, Bitter Fine Leaf Lettuce, and Dogtooth Lettuce, it has a loose, bulbous shape, bright green leaves with white stalks, and a pungent, slightly bitter flavor. It is more attractive mixed with other lettuces or as a garnish. Because of its bitter flavor, it is not usually made into a salad on its own.

Red chicory

Radicchio

Also known as Italian chicory, red chicory nodules. Most of the red chicory seen in China is torn up and mixed into salads to add a splash of bright red color. Italians love to use it as the base of salad dishes, for those who are not accustomed to eating the bitter taste is like torture. To reduce the bitterness, pair it with sweet ingredients. In addition, the bitter flavor of boiled chicory leaves will disappear.

Belgian endive

Belgian endive

Don't think of it as baby chicory, but it's actually the highest-priced member of the chicory family, and its relationship to chicory is similar to that of leeks and chives. Narrow-bodied, 10-375px long, with a long, rounded appearance and a pointed front end that resembles a cannonball, the leaves are white or yellowish and tightly wrapped (looks similar to baby chicory). Belgian endive turns green when exposed to the sun and becomes more bitter. Crisp in texture, they're usually expensive, not on their own, or halved and served with a mustard vinaigrette.

Arugula

Arugula

Also known as rocket and rocket lettuce, it is named for its very strong sesame flavor and is native to East Asia and the Mediterranean. Several of the most well-known salads are not without arugula its bitter and spicy flavor, best with pesto in Italian cuisine.