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Good salads, wild edible herbs: principles, not prescriptions
BASIS OF PREPARATION
Wild greens primarily enriches the diet with vitamins, trace elements and other useful substances. But these herbs seem tasteless to us in the traditional sense of the word. And of coarse fiber, except, perhaps, nettle, nasturtium, borage. Therefore, preparing salads, use spices - sauce, dressing
. They choke and how to ennoble the taste of herbs. And you gradually get used to the dishes from them. The most common salad take young dandelion leaves (before flowering), nettle (upper 4-5 leaves), plantain, sorrel, oxalis, goutweed, linden, ash, borage. Remember that you can not collect the grass at the roadside, near the parking lots, industrial sites - where there is a risk of contamination of industrial waste, heavy metals
.
Perhaps one of the main components of seasonings - nuts. In general, of course, walnuts, but can use any other except peanuts. His fresh practically does not happen, and stale form harmful molds.
Crushed in a coffee grinder sesame seeds can also serve as a full-fledged "nut" dressing for green salads.
SEASONING vegetable oil based
Please interpret and finely grind nuts with a little oil until a homogeneous slurry, and then add the vegetable oil at the rate of 2-3 tablespoons of oil in half the dining room spoon gruel. In the resulting mass squeeze half a lemon juice or put chopped onion, garlic, aromatic herbs. This seasoning can be considered a classic, suitable for salads of various wild herbs.
Instead of nuts can be put in a salad milled rye crackers.
SEASONING BASED Smetana
I suggest a typical recipe for sour cream filling: 3 tablespoons of sour cream, juice of half a lemon, minced garlic tooth, a little chopped onion or chives, you can add a tablespoon of vegetable oil
. The most common seasoning component - sour juice (apple, cranberry, lemon, grapefruit, cranberry, juice, rhubarb stalks, etc...), As well as apple cider vinegar, grated apple sour, salted cucumbers, sauerkraut and pickle it. All this goes well with vegetable oil. The taste of wild herbs enriched, if you add yogurt or sour milk.
Another component of condiments - chopped finely sharp, and green vegetables, onions, garlic, parsley, dill, mint, seaweed, mustard powder
. A special place is the honey. It not only improves the taste of the salad, but also enriches it with vitamins.
For summer recommended FILLING from acidic juices (currants, gooseberries in half with vegetable oil and parsley, dill, green onions).
For green salads fit and TOMATO FILLING: 6 pieces of vegetable oil 4 pieces of fresh pureed tomato juice and 1 part lemon juice, finely chopped greens
.
Indicate in canteens, teaspoons or grams of each component does not make sense, all the ingredients are mixed in most cases arbitrarily, depending on the available products and culinary taste. It is only important to comply with the general principles of preparation of green salads.
The number of products required for any dishes in cookbooks usually designed for 4 servings, in grams. However, what is made from herbs, it is more convenient to measure the "handful" as invented raw foodists. And as much as handfuls per serving - it determines every man for himself
. Perhaps you have noticed that in the above recipes are no indications of salt. It is not by accident. Spicy and aromatic vegetables, acidic juices exclude salting. First, you'll probably feel the absence of salt, but then, I assure you, and do not think about it. Later, you can reduce the sharpness of spices, equating salad of wild herbs to salads of cultivated plants - parsley, celery, lettuce, spinach, dill
. The most useful - complex salads of herbs that always grow near: nettle, dandelion, goutweed, plantain. Before cooking herbs should be thoroughly rinsed.
Sophisticated salad
2-3 handfuls of finely chopped and mashed with a wooden spoon or pestle young dandelion leaves, stinging nettle and deaf (dead-nettle), plantain, goutweed mix with any chopped herbs, green onions. Optionally, add slices of cucumber or tomato, crushed walnuts, garlic. Filling:. Sour cream or vegetable oil with lemon juice, cranberry or apple cider vinegar
Honeymoon Salad
Herbs (in equal amounts), mince and mix with honey in the ratio 1: 1 by volume. The mixture is nutritious, rich in vitamins and well preserved in the refrigerator. This salad eat 1-2 tablespoons per day.
I. Lytvyn "Cooking health: principles, not prescriptions"
Wild greens primarily enriches the diet with vitamins, trace elements and other useful substances. But these herbs seem tasteless to us in the traditional sense of the word. And of coarse fiber, except, perhaps, nettle, nasturtium, borage. Therefore, preparing salads, use spices - sauce, dressing
. They choke and how to ennoble the taste of herbs. And you gradually get used to the dishes from them. The most common salad take young dandelion leaves (before flowering), nettle (upper 4-5 leaves), plantain, sorrel, oxalis, goutweed, linden, ash, borage. Remember that you can not collect the grass at the roadside, near the parking lots, industrial sites - where there is a risk of contamination of industrial waste, heavy metals
.
Perhaps one of the main components of seasonings - nuts. In general, of course, walnuts, but can use any other except peanuts. His fresh practically does not happen, and stale form harmful molds.
Crushed in a coffee grinder sesame seeds can also serve as a full-fledged "nut" dressing for green salads.
SEASONING vegetable oil based
Please interpret and finely grind nuts with a little oil until a homogeneous slurry, and then add the vegetable oil at the rate of 2-3 tablespoons of oil in half the dining room spoon gruel. In the resulting mass squeeze half a lemon juice or put chopped onion, garlic, aromatic herbs. This seasoning can be considered a classic, suitable for salads of various wild herbs.
Instead of nuts can be put in a salad milled rye crackers.
SEASONING BASED Smetana
I suggest a typical recipe for sour cream filling: 3 tablespoons of sour cream, juice of half a lemon, minced garlic tooth, a little chopped onion or chives, you can add a tablespoon of vegetable oil
. The most common seasoning component - sour juice (apple, cranberry, lemon, grapefruit, cranberry, juice, rhubarb stalks, etc...), As well as apple cider vinegar, grated apple sour, salted cucumbers, sauerkraut and pickle it. All this goes well with vegetable oil. The taste of wild herbs enriched, if you add yogurt or sour milk.
Another component of condiments - chopped finely sharp, and green vegetables, onions, garlic, parsley, dill, mint, seaweed, mustard powder
. A special place is the honey. It not only improves the taste of the salad, but also enriches it with vitamins.
For summer recommended FILLING from acidic juices (currants, gooseberries in half with vegetable oil and parsley, dill, green onions).
For green salads fit and TOMATO FILLING: 6 pieces of vegetable oil 4 pieces of fresh pureed tomato juice and 1 part lemon juice, finely chopped greens
.
Indicate in canteens, teaspoons or grams of each component does not make sense, all the ingredients are mixed in most cases arbitrarily, depending on the available products and culinary taste. It is only important to comply with the general principles of preparation of green salads.
The number of products required for any dishes in cookbooks usually designed for 4 servings, in grams. However, what is made from herbs, it is more convenient to measure the "handful" as invented raw foodists. And as much as handfuls per serving - it determines every man for himself
. Perhaps you have noticed that in the above recipes are no indications of salt. It is not by accident. Spicy and aromatic vegetables, acidic juices exclude salting. First, you'll probably feel the absence of salt, but then, I assure you, and do not think about it. Later, you can reduce the sharpness of spices, equating salad of wild herbs to salads of cultivated plants - parsley, celery, lettuce, spinach, dill
. The most useful - complex salads of herbs that always grow near: nettle, dandelion, goutweed, plantain. Before cooking herbs should be thoroughly rinsed.
Sophisticated salad
2-3 handfuls of finely chopped and mashed with a wooden spoon or pestle young dandelion leaves, stinging nettle and deaf (dead-nettle), plantain, goutweed mix with any chopped herbs, green onions. Optionally, add slices of cucumber or tomato, crushed walnuts, garlic. Filling:. Sour cream or vegetable oil with lemon juice, cranberry or apple cider vinegar
Honeymoon Salad
Herbs (in equal amounts), mince and mix with honey in the ratio 1: 1 by volume. The mixture is nutritious, rich in vitamins and well preserved in the refrigerator. This salad eat 1-2 tablespoons per day.
I. Lytvyn "Cooking health: principles, not prescriptions"