13.09.202027.05.2017

Description

Frize salad is a curly leafy salad, which is a type of chicory salad. Frize salad has many beneficial properties that are inherent in its relative, endive. The plant has dense light green curly leaves and a yellow center. For its external resemblance to endive, the vegetable is sometimes called "curly endive".

These days frisee salad is usually grown using blanching technology. Initially, the curly endive did not look as attractive as the consumer (mainly French gourmets) wanted. Then it was decided to artificially bring out a salad that would have the nutritious and beneficial properties of endive, but at the same time look appetizing. The lettuce was grown using blanching technology. Lettuce leaves were tied together to keep sunlight out of the middle. Thus, the process of chlorophyll production was artificially stopped, and the core remained as a result much lighter than the leaves.

The history of the name of the frieze

Frize salad (frisse, curly endive, endive, chicory salad) has been known to mankind since the times of Ancient Rome and Greece. Already in those days, people began to cultivate frisee salad and eat the product. It is noteworthy that the name of the Frize salad was given by the French word frisé, which means "curly". Indeed, the appearance of the Frize salad is fully consistent with the name. Frize lettuce leaves are distinguished by their color, which starts green at the root and light green in the middle of the plant.

Frize salad is a subspecies of the Endividia family. White chicory, Belgian chicory and curly chicory are considered the closest relatives of Frize salad in structure and taste. Surprisingly, frisee salad is just an improved variety of curly or curly endives. The thing is that the color of curly endive did not suit the taste of the discerning French public. However, the beneficial properties of endive left no choice, and the French decided to improve the product.

The result is a frisee salad, which was previously grown using a special technique called blanching. To get the light center of the Frize lettuce, the plant was tied so that the light did not enter the center, where the production of chlorophyll stopped. The leaves in the center of the frieze did not change their color and became more tender and less bitter in taste than in curly endive. Currently, new varieties of Frize lettuce have been developed with initially more tender and less bitter leaves of a light color in the middle of the plant.

How to choose a frieze

When choosing a salad, take a look at the leaves - they should not have any yellow spots, holes and black dots: this indicates disease. If the product is sold in plastic packaging, then check for small air holes: otherwise, the salad that has been in the store for several hours will have an unpleasant smell. Succulent leaves close to the base retain more useful properties.

It is undesirable to keep Frize in the refrigerator for a long time, but if you need to refresh it a little, it is immersed in ice water for a few minutes, after which it is shaken and allowed to dry.

Ingredients: vitamins and calories

Water - 89.8 g
Dietary fiber - 0.8 g
Ash - 0.9 g

Vitamins

Beta-carotene - 1420 mg
C - 9.1 mg
E - 0.6 mg
PP - 0.9 mg
B2 - 0.08 mg
B1 - 0.03 mg
A - 148 mcg

Minerals

Potassium - 198 mg
Calcium - 79 mg
Phosphorus - 39 mg
Magnesium - 34 mg
Sodium - 13 mg
Iron - 0.5 mg

Flavoring characteristics and cultivation methods

The leaves of the plant have an unusual pleasant taste, and the benefits of using the product are colossal. The plant belongs to the genus Chicory, for this reason it has a similar structure with all varieties of greenery belonging to this genus. This variety of lettuce has a very well-developed branchy structure. In some ways, the frieze can be compared to a head salad.

Note that the plant is an improved variety of curly endive. How did it come about? French consumers were not thrilled to see the color of the plant's leaves and decided to make genetic adjustments. For this, a special cultivation method was applied, called blanching. To get a multi-colored lettuce leaf, during the period of plant growth, the middle part of the leaf was specially wrapped, thereby blocking the sun's rays on this area. Consequently, in these places the process of photosynthesis (production of chlorophyll) stopped and the leaf lost its richness of greenery. In addition to the loss of color, the leaves lost several other characteristic features of the endive, for example, bitterness, acquiring a more delicate taste. Over the years of cultivation and experimental cultivation, farmers have bred several more varieties of Frize, all of which have a pleasant (without bitterness) taste.

Beneficial features

The frisee salad acquired useful properties due to its specific cultivation. Frize, which grows without light, accumulates intibin, a substance that has a beneficial effect on blood circulation. Intibin increases the number of red blood cells. The plant is also rich in beta-carotene. Like other types of salad vegetables, Frize helps to reduce the harmful effects of radioactive waves, the negative effects of electromagnetic radiation. Lettuce reduces the likelihood of viral diseases. Carinoids can help reduce your risk of developing Alzheimer's disease.

Potassium, which the leaves of the plant contain, helps the heart, improves brain function, and normalizes the metabolic processes of the body. Regular consumption of Frize salad, as well as other potassium-containing foods, is a good prevention of anemia and heart problems. Vitamin A, which contains lettuce, is necessary to support vision and prevent skin diseases. The consumption of fresh Frize leaves accelerates skin regeneration, the healing process of pimples and wounds is faster.

The salad contains a lot of fiber, which significantly improves the functioning of the gastrointestinal tract. Due to its low calorie content (only 14 kilocalories per 100 grams), Frize salad is well suited for people who are watching their figure. A light salad seasoned with olive oil will satisfy hunger well. The slight bitterness of the curly vegetable will add an interesting flavor to the salad and allow you to consume less salt, which is very important for people who are on a diet.

Calorie content of Frize Salad 14 kcal.

Energy value of the product Frize salad (Ratio of proteins, fats, carbohydrates):

Proteins: 1.5 g (~ 6 kcal)
Fat: 0 g. (~ 0 kcal)
Carbohydrates: 2.2 g. (~ 9 kcal)

Energy ratio (b | f | y): 43% | 0% | 63%

Cooking use

In cooking, frisee salad is not as popular as other types of salad. Its taste will be appreciated by real gourmets. Thanks to a special cultivation technology and some genetic modifications, the Frize has lost excessive bitterness. In the West, this salad is loved for its delicate taste and is added to many fresh salads.

Chefs recommend using frisee lettuce leaves immediately after purchase, as the greens quickly wither and lose their taste and useful properties. It is advisable to chop the salad greens with a ceramic knife, or even better - just tear it with your hands just before cooking. It is recommended to season fresh salads with olive oil, and immediately before serving, otherwise the salad will look stale: it will get wet and wither.

In America, frisee and bacon salad is very popular. The recipe for its preparation is very simple and well suited for both a family dinner and a celebration. Bacon must be fried in a pan, eggs must be boiled. Add a few cherry tomatoes, parmesan, white bread crumbs to the chopped eggs and bacon. Frize salad and iceberg salad are put into the dish almost at the end of cooking, and the salad is seasoned with olive oil, which can be seasoned with spices.

Frize salad goes well with citrus fruits, seafood, ham, cheese. Light frisee and bacon salads go well with red wine. The decorativeness of the leaves can be used to decorate snacks, salads and even sandwiches before serving. Frize greens add spice and bitterness to any dish. It should be remembered that citrus juice neutralizes salad bitterness.

The most successful spices to add to a fresh salad are rosemary and cumin. You can buy Frize salad in the supermarket in the vegetables and herbs section.

Frize salad benefits and treatment

The benefits of curly salad are due to its rich composition. Frize contains many trace elements that are needed for the proper functioning of entire organ systems. Doctors advise eating a small amount of greens every day to prevent cancer, colds, and ease the course of chronic diseases. Fresh greens have a positive effect on blood composition and facilitate digestion.

Frize contains a large amount of vitamin C, almost as much as lemon. The salad also contains iodine, which is needed for the thyroid gland to function. Due to the presence of fiber, fresh salad is recommended for people who lead a sedentary lifestyle or do not get it from other products.

Scientists have proven that regular consumption of fresh salads (about 4 plates per week) is an excellent prevention of cancer. The link between the diet of older people and their mental abilities has also been scientifically proven. People who ate lettuce leaves had a good memory, but they also had good brain function.

Harm of Frize salad and contraindications

Lettuce is not recommended to be included in the diet with exacerbation of stomach ulcers, duodenal ulcers and the presence of acute diseases. In some cases, leafy vegetable crops can cause individual intolerance, which is manifested by an allergic rash and an eating disorder.

Similar articles Frize curly or Lollo-Rosso greenish-red are usually used to serve with fish or meat dishes.Do not make the salad in advance, pour oil and salt it right before consumption.

You will need

100 grams of lettuce leaves contain about ten to fifty milligrams of vitamin C, and this is actually the same as in lemons - the generally recognized leaders in containing this vitamin. Therefore, always eat greens on a summer diet.
Previously, the salad was not fiddled with for a long time, the leaves of this plant were simply torn into large pieces, then watered with olive oil and salted. And in the Middle Ages, salad was used as a side dish.
Iceberg salad, romaine, watercress and lollo rossa are also very popular with housewives and professional chefs. This is explained by their attractive appearance and unusual colors, which are used for a beautiful presentation of dishes. The romaine lettuce has a delicate nutty aroma and a very crispy texture, while the watercress has a piquancy and spicy taste. In addition to the above, there are also such types of lettuce: butterflyhead, watercress, oaky lettuce, pak choy, mung bean lettuce, frieze and many others. Each type of lettuce is very useful and promotes health improvement.

Instructions

Lettuce leaves are 96% water, which makes them a low-calorie and dietary product - they contain only 12 kilocalories per 100 grams. In addition to water, they contain a lot of fiber and carbohydrates, as well as a minimum amount of protein and fat. Lettuce can be consumed in unlimited quantities without any harm to the figure. In order to lose weight, the salad should be eaten fresh every day, because after heat treatment or long-term storage, many of the beneficial properties of this leafy vegetable are lost.
It makes sense to store green leaves as mashed potatoes, as they often turn into an unappetizing mass after defrosting. To do this, twist the leaves, put them in bags and freeze. You can freeze the leaves in plastic containers with a lid.
Line a table or other work surface with a cotton towel or paper towels and place the leaves on top of them, allowing them to dry completely.
Important! After harvesting, it takes almost 25% of the nutrients from the salad every day.
Drain the salad by placing the leaves on a towel, colander or strainer. Excess water during storage will promote rotting even at low temperatures.
Sheet

KakProsto.ru

How to keep lettuce leaves for the winter

Folic acid, vitamin C and vitamin K are found in green leaves. Green salad is a very useful product, because it is an excellent source of vitamins B6, B2, B1, and in addition contains beta-carotene, which increases immunity and helps in the fight against numerous diseases that threaten life.

Features of the collection and storage of salad

The salad is used not only as a decoration, it also serves as a side dish, and an addition to meat and fish products, and as an independent product.

And in addition, such a useful plant contains folic acid, minerals and B vitamins. Folic acid is useful for people of any age. In addition, it has a beneficial effect on the reproductive function of female and male representatives.

In terms of the amount of vitamin C and carotene contained, lettuce leaves significantly exceed many garden fruits and vegetables. I probably do not know everything about this, so they do not take this plant seriously.

The best way to get a truly healthy salad is to grow it in your garden or apartment. So you will be completely sure that during its cultivation no chemicals were used, which will subsequently be contained in its leaves. However, if you do not have the ability and desire to grow lettuce, you can buy it at any market or store. When choosing a lettuce, pay attention to the condition of the leaves - they should be bright, without yellow and brown spots, juicy and firm. There is no point in buying a salad with soft and withered leaves - there are already very few nutrients in it.

It was found that the consumption of lettuce in the evening can significantly improve sleep due to its magnesium and a special substance lactucin, which has a calming effect. Doctors believe that the daily consumption of salad in food will help to improve digestion and metabolism, improve the functioning of the entire cardiovascular system, significantly reduce the risk of developing cancer, restore healthy sleep and great well-being.

Preparing lettuce leaves for storage

In one bag or container, freeze the amount of salad needed for one use. Do not re-freeze vegetables.

Do not leave greens in daylight for long periods of time. Cover the leaves with a clean towel if you don't have time to do your work.
When purchasing a salad in the market or in a store, you need to know some secrets of its storage. If you just put a leafy vegetable on a shelf in the refrigerator, after wrapping it in a damp towel, it will stay fresh no longer than two days.
Place the salad in a container with low sides and preferably a double bottom, the top one with holes for water drainage. This is important if you have not had the time or opportunity to drain the water onto a towel. If the water runs off the leaves, you can put them in a saucepan. Better vertical, cut down.
Salad

An insignificant amount of refueling is needed precisely in order for it to be able to be absorbed. In the meantime, there is no need to worry about it. ”

It would be nice to combine lettuce leaves with lemon juice or garlic. In this case, it is permissible not to add them.
In addition, vitamin K, which is contained in sufficient quantities in lettuce leaves, is involved in regulating the blood clotting process.
For example, dill and parsley are enriched with carotene, its content in these products in 100 grams of greens is approximately 1.5 milligrams. But in tomatoes and carrots, its content is much lower, although these garden fruits are known sources of carotene.

Storing a green vegetable in the freezer

It is important to know that lettuce is not subject to long-term storage after cutting - it must be consumed within 1-2 hours. For this reason, it is best to buy a salad that grows in a pot. This way you can cut it before consumption and even grow a new crop. If necessary, cut salad can be stored in the refrigerator for several hours.

However, despite its undoubted benefits, lettuce is not recommended to be consumed in large quantities by people who suffer from gout, enterocolitis and kidney disease, due to the high content of oxalic acid in it.

Another fun way to freeze lettuce leaves. Put the finely chopped salad in ice cube trays, fill with boiled water and put in the freezer. After the water hardens, transfer the resulting cubes with herbs to bags and send them back to the freezer. In this way, you can freeze not only salad, but also dill, parsley and other green vegetables. And they will be stored for up to two years, and even their smell remains after thawing.

As mentioned above, lettuce leaves are a delicate and whimsical plant that requires an attentive and careful attitude towards themselves. Knowing some facts about greens, you can protect yourself from its rapid damage:

A little trick will help to extend the freshness of the salad for several days: wrap the vegetable in a paper napkin, and put any silver object inside the resulting package and store it in the vegetable compartment of the refrigerator. So the salad culture will persist for a week.

Marinate lettuce for the winter

Cover the salad container with a damp, clean towel. It is not recommended to cover with cling film, as it will hinder air exchange and stimulate spoilage. You should also not leave it open, because lettuce leaves will wither faster, because the air circulation in the refrigerator is significant.

HozObzor.ru

Slimming Lettuce

In comparison with other greens it is stored worse. Its leaves are softer, lose moisture more easily and rot. The ideal conservation option is to provide conditions close to the natural environment, i.e. complete root nutrition, sufficient moisture, moderate or low temperature.

It is preferable to add natural cold-pressed oils: linseed, olive, sunflower, corn.

Useful properties of lettuce

There are more than a hundred types of salads, but they are all subdivided into cabbage and leafy ones:

Many of the minerals are found in all green leaves. These are sodium, iodine, copper, phosphorus, zinc, potassium, and iron.

Lettuce and greens contain significant amounts of carotenoids

For the purpose of healthy weight loss, lettuce has been used for many years and shows excellent results. This is a low-calorie and dietary product that can be consumed in unlimited quantities and absolutely not worry about calories and excess weight. Nutritionists around the world recommend using it as the main ingredient in salads and appetizers, as well as replacing it with a side dish for meals containing a large amount of protein. The beneficial substances in its composition effectively accelerate metabolism, establish proper lipid metabolism, improve digestion, promote the elimination of toxins, toxins and excess fluid, which leads to gradual and healthy weight loss without harm to health.

There are more than a hundred types of lettuce in the world, which are divided into leaf and head lettuce. It is noteworthy that the well-known Peking cabbage also belongs to the head salad and has a lot of useful properties. But leafy lettuces are more commonly used in cooking, as they come in different shapes, colors, and aromas. Among them, you can find varieties with a very spicy and even bitter taste, and you can find very delicate and sweet varieties with a nutty aroma. The main thing is that all types of salad are extremely useful and should be consumed by everyone who wants to be healthy, slim and young as long as possible.

Varieties of lettuce

There are several ways to marinate lettuce leaves. Let's take a look at the most popular ones.

Lettuce leaves are kept completely dry: even a small drop of water accidentally remaining after drying can spoil the taste of the plant.

If you need to keep the culture fresh for up to two weeks, keep it in glass or plastic containers with a lid. Purchase a plastic container and use it exclusively for storing greens so that no foreign odors remain in it. Lay a paper towel at the bottom of the container, lay out a layer of greenery, cover with a paper towel on top and close the lid tightly. Store the container on the refrigerator shelf. If the container is tall, place paper napkins between the layers of greenery.

Place the container (or pot) in the refrigerator, desired storage temperature + 4 ° C. Sort lettuce every day to remove decaying leaves. This way you can extend the shelf life up to 5 days. Remember that greens are perishable foods, and their shelf life (after peeling and rinsing) varies from 18 to 24 hours at a storage temperature of + 4 / -2 ° C.

- container or saucepan

Salads made from greens not only add taste and aroma to dishes, but also assist in the assimilation of other useful components from the main dish. For example, meat is digested much faster if salad with green leaves and vegetable fruits is used as a side dish.

Choosing and storing lettuce

Arugula is a leafy salad with a pronounced spicy taste. This species has been known since ancient times, more specifically more than two millennia ago. Arugula is characterized by the highest content of vitamin C and carotenoids.

Store lettuce leaves in the refrigerator, namely in the vegetable compartment

Eating lettuce for weight loss

That help preserve your vision,

As you have already seen, lettuce is an unusually healthy product that must be consumed daily to maintain and restore health, solve the problem of excess weight and maintain youth for many years. Salad is a storehouse of essential vitamins and minerals available to us all year round.

wowdiets.ru

Slimming lettuce leaves. Kinds. How to store. Recipe

The most common type of lettuce is lettuce. It grows everywhere, it can even be grown in an apartment in small pots. Lettuce has a delicate, almost imperceptible taste and a juicy, crunchy texture, so it can be added to almost any dish. In addition, lettuce can be stored well, retaining its beneficial properties up to 2-3 days after cutting.

More recently, in our country, lettuce was used exclusively for decorating dishes, and now it is widely used to prepare delicious and healthy salads, snacks, sauces, and even used as a light and tasty side dish for meat and fish dishes. A wide variety of varieties of this leafy vegetable are being sold in stores, each with a different aroma, taste, shape and even color. It is an extremely popular product in the Mediterranean countries, where it has long been consumed with olive oil and salt as a dietary side dish. Fortunately, in our country, lettuce is quite inexpensive, so every housewife can use it to prepare healthy and tasty food for the whole family.

Do not chop the leaves with a knife, as contact with metal negatively affects their taste. It is customary to tear lettuce leaves with your hands.

Harvesting lettuce leaves for the winter, the hostess should know all the whims of this culture. After all, the slightest error can lead to the fact that all efforts will go to waste. Preparation should take place in the following order:

What are the benefits of lettuce and greens?

Store unprocessed lettuce at 0C, tightly packed in a box or basket. It is very sensitive to air humidity: at low rates (60-70%) it quickly withers, at high rates (over 90%) it grows moldy. So moderate humidity (80-90%) is optimal.

- towel, strainer or colander

Iceberg lettuce (Corn, Romano or other leafy salad);

Iceberg is the most famous type of salad, which acquired this name due to its storage during the delivery period, and lettuce leaves were poured with ice at that time. Iceberg leaves can be compared to fresh cabbage because they are just as crunchy. Only this product tastes much softer and tastier. A significant amount of water is contained in it.
During storage, the salad should be wrapped in a plastic or paper bag, otherwise it will soon become dry and dry.
Useful for the healthy condition of the skin and mucous membranes,

On our table, such greens as lettuce leaves are rarely present. Many of you probably do not even take salad leaves as a normal product and assume that it is consumed exclusively by individuals seeking to get their ideal weight or by unwavering vegetarians.

No less popular and widespread in our country is the Batavia leaf lettuce, which is distinguished by wide leaves with wavy edges. It is used to prepare all kinds of salads, sandwiches and snacks, as it has a delicate taste and looks impressive. After cutting, Batavia very quickly loses its beneficial properties, so it must be consumed immediately.
In addition, lettuce is very easy to grow in the garden or even at home - it grows throughout the warm period and pleases us with its bright, juicy and crispy leaves. This culture began to be grown more than five thousand years ago, but the ancient Romans were the first to use this product in cooking and medicine. They noticed that lettuce leaves have a pleasant aroma and perfectly emphasize the taste of meat, vegetables and cheese. In addition, it was noticed by ancient healers that regular consumption of salad helps to effectively establish digestion and work of almost all organs. And most importantly, salad is a dietary product with which you can easily lose weight and consolidate the achieved result for life. In this article, we'll walk you through the ingredients and health benefits of lettuce and its uses for healthy weight loss.
Processed salad should be eaten immediately or used for preparations for the winter - it quickly loses its presentation and benefits.
After bringing the lettuce leaves home, place the herbs in a large bowl and rinse under running cold water.

How to store and consume

Green leafy vegetables have a short shelf life. Therefore, it often happens that housewives simply have to throw them away, without having time to cook a delicious dish out of them. Therefore, the question of how to keep lettuce leaves fresh longer, as well as how to prepare them for the winter, is more relevant than ever. Knowing some secrets, you can extend the shelf life of a leafy vegetable, preserve useful trace elements and vitamins in it, and also enjoy preparing dishes from it in the winter.

- wet towel
One tablespoon of pine nuts;
In addition, the crispy salad includes Romaine leaves, which is enriched with sodium, red Radicchio - it contains a considerable amount of iron and calcium, Chinese cabbage - head salad.
Lettuce leaves need to be dried a little before you put them in the refrigerator for storage. Wet leaves in a bag will wilt faster.
Prevent the onset of Alzheimer's disease.
And, of course, you can't feed your own spouse with lettuce leaves. Only now, ironic statements in this case are not entirely appropriate, since such a low-calorie food product has many advantages over numerous familiar dishes, given all its useful qualities.

Types of lettuce

Recently, salads, snacks and sauces with arugula, which is also a type of lettuce, have become extremely popular. Arugula attracts gourmets all over the world with its spicy and rich taste with a slight bitterness. Its aroma gives dishes a very interesting flavor and goes well with cheese, nuts, tomatoes, red meat and poultry. Arugula, like other types of lettuce, should be torn with your hands, and not cut with a knife, since some of the useful properties of this product are lost from contact with metal.

All types of salad have long been famous for their beneficial properties. They include an almost complete spectrum of vitamins and minerals, but there are especially many vitamins A, C, E, K, PP, carotene, zinc, selenium, iron, folic acid, calcium, phosphorus, magnesium and sodium in it. Vitamin C is a powerful antioxidant that helps strengthen the immune system, improves cardiovascular function and speeds up metabolism. The ascorbic acid content in lettuce is almost as high as in apples. Vitamin E is also a powerful antioxidant that helps to improve the functioning of the nervous system, restore normal hormonal levels and prevent skin aging. Vitamin K plays an essential role in the blood clotting process, so it is vital for everyone. Vitamin A and carotene effectively improve eyesight and serve as an excellent prevention of ophthalmic diseases. Iron salts, which are part of lettuce, are necessary for proper hematopoiesis and prevention of iron deficiency anemia.
Almost all green vegetables can be stored in the freezer during the winter by defrosting them just before eating.

Place the washed leaves in a colander to drain excess liquid.
If you grow lettuce on your backyard, harvest in the morning in dry weather. Rain and dew will cause leaves to decay quickly. Greens are dug out of the ground together with the root and put into boxes with the root down. Lettuce is a capricious plant. It does not tolerate transportation well, and if stored improperly, it deteriorates literally in a matter of hours.
First of all, cut the roots, sort through the greens, removing the spoiled parts. Rinse the salad thoroughly under running water, separating the leaves. Better to wash with cold water, up to 18 ° C.

How much is Frize salad (average price per 1 kg.)?

Moscow and Moscow region

The size of the Frize salad is close to the head salad. Recently, Frize salad has been in demand and stable popularity among consumers. This is due primarily to the taste and consumer characteristics of the salad. Frize goes well with other varieties, so the product can often be found in a mix of green salads. Frize salad gives the final dish a slight bitterness in taste. It is impossible to pass by and not note the decorativeness of the frieze salad. Frize leaves serve as an excellent decoration and addition to meat and fish dishes.

It is believed that frisee salad goes well with seafood, cheeses, bacon, as well as citrus fruits, so the plant is used in salads and snacks. In order for your dish with a frieze to turn out tasty and healthy, you need to choose the right salad, the leaves of which should be fresh and snug against each other. The sluggish leaves of the frieze will only spoil the dish with their bitter taste. Frize lettuce leaves are best torn by hand, not cut. So in the final dish, more nutrients and vitamins will be preserved, which the Frize salad contains.

Frize salad is an edible garden crop. The name comes from the French word "frisé" - curly. The outer leaves are green, while those inside the head are yellow.

If you've never seen a frieze, this photo will help you understand what this is about. So, how to cook a curly green handsome man and what is useful in it?

Description of Frize salad

All salads can be divided into two large groups. The first is lettuce. The second is endive, which includes the frieze. What does it mean? Sometimes this salad is called curly chicory or frisse, because it belongs to chicory and has a typical bitter taste for this group. Although the yellow leaves are slightly sweeter.

To remove excessive bitterness, during the period of active growth, the middle part of the plant is hidden from light in order to stop the production of substances that impart bitterness. At the same time, this improves the color of the lettuce, since chlorophyll ceases to be produced in the covered parts of the frieze, and the bases of its leaves become light.

Thanks to the use of this technology, the salad acquires a delicate taste with a slight bitterness and looks very beautiful. Its colors include the entire gamut of green - from dark to bright green.

However, not so long ago, scientists managed to simplify the process: they developed a type of frieze that does not require the use of the described technique and by itself grows with a light core and a pleasant taste.

How to cook

Now that it became clear how the Frize is grown, what it is and why it is called that. It's time to figure out how to eat it.

The product can be an ingredient in various dishes or serve as an independent side dish. In the second case, it is recommended to use mayonnaise-based sauces as a dressing. Thanks to the bright color of the leaves, the frieze makes an excellent decoration, as it contrasts well with other types of salads.

It goes well with meat snacks, but can be used as a component of fruit salads, as it favorably sets off the citrus taste. Professional chefs often use Frize with seafood, cheese and bacon.

Frize is a very popular type of salad in Western countries. It began to be cultivated in Ancient Greece and Rome.

Before use, it must be rinsed several times with cold water. It is recommended to chop the leaves with your hands rather than with a knife, as the sliced \u200b\u200bsalad gives off a lot of bitter juice, which spoils the taste of the dishes.

Quick hand salad recipe

A very quick dish to prepare. Frize is one of the main components of this appetizer, which will allow you to feel its taste well.

Prepare 2 pieces of frieze, 6 pieces of radish, 100 grams of hazelnuts, half a lemon, 1 tablespoon of sherry vinegar, vegetable oil, salt, black pepper.

Fry the nuts in vegetable oil for 2-3 minutes. Then transfer the hazelnuts along with the oil to a blender, add vinegar, lemon juice and a pinch of salt and pepper. Grind in mashed potatoes.
Cut the radishes into thin slices and cut the frieze into pieces.
Combine the radishes, frieze, and nutty puree.

You can add a few fried bacon slices to your salad before serving.

Frize Soup Recipe

Prepare a bunch of Frize, 800 grams of potatoes, 30 grams of bacon, 150 milliliters of 10% cream, 1 onion, 750 milliliters of vegetable broth, a bunch of parsley, pepper, salt, olive oil.

Chop the onion finely. Cut the potatoes into cubes.
Fry the onions in a skillet until translucent. Transfer to a saucepan and add potatoes.
Pour everything with broth and cream, bring to a boil, then set low heat and cook for 20 minutes. Then use a blender to smooth the soup.
Pour the frieze into small pieces, finely chop the parsley.
Fry the bacon and place on a paper towel to remove excess grease.
Add bacon, frieze, and parsley to the soup.

Spanish salad with frieze, cheese and grapes

You will need 70 grams of Frize, 100 grams of dark grapes, 1 bell pepper, 30 grams of pine nuts, 100 grams of feta and mozzarella cheeses, 50 grams of ramses cheese, 20 milliliters of dark balsamic vinegar, olive oil, salt, pepper.

Cut Frize into pieces and place on a plate.
Cut the feta into cubes and place on top of the salad.
Chop the bell peppers into small pieces. Set aside about a quarter of the pepper, lay the rest on top of the feta.
Rub the ramses on a coarse grater and tear the mozzarella in medium pieces. Place both cheeses in a salad bowl.
Cut the grapes into halves, remove the seeds. Send it to the salad along with the pine nuts and leftover peppers.
Combine balsamic vinegar with 3 tablespoons of olive oil and pour over the salad dressing.

Beneficial features

Any salads contribute to the removal of bad cholesterol and salts, lower blood sugar levels, improve blood composition, strengthen the walls of blood vessels, and regulate water metabolism.

Salads, including Frize, are almost an obligatory ingredient in dietary dishes, as they are healthy and contain very few calories (14 kCals per 100 grams).

Curly chicory contains vitamins A, C, PP, B2, beta-carotene, iron. Growing in the dark, the plant produces a substance called intibin, which improves digestion and increases appetite.

Recently, scientists have found that salads increase stress resistance.

How to choose a frieze

When buying, pay attention to the appearance. Leaves in a bunch should fit snugly together. Make sure that they do not wither, otherwise there will be no benefit from using the product. In addition, stale salad is very bitter.

It is better to eat it fresh, since after a week of storage, the taste can be completely lost.

Now we know that Frize is a kind of salad with a delicate taste, interesting colors and a high content of nutrients.

Salads have become a familiar product on our table. We grow all kinds of edible leaves in order to diversify our dishes, and most importantly, to fill the body with the necessary nutrients and maintain health at the proper level.

Today I want to tell you about Frize salad, which is one of the types of lettuce chicory, which has a lot of advantages in its chemical composition and benefits for the human body.

This is an annual plant that is part of the Endive family, literal translation of the word frisé, means curly. Its curly delicate leaves are collected in a head of cabbage with a peculiar color. The leaves are light green at the edges, and almost white in the middle. And this does not depend on the type of plant, but on the cultivation technology.

The thing is that in the middle of the vegetative growth of this plant, it is grown by depriving it of light, and this is done so that the plant loses its inherent bitterness, and the leaves acquire tenderness. This technology is called blanching. Lettuce leaves are tied in a bunch and then sunlight does not penetrate inside. Why leaves turn pale, because chlorophyll is not synthesized in them.

As a result of these manipulations, very tender and tasty leaves with a piquant bitterness are obtained. And on top of that, they look very beautiful in a dish, as they are decorative with their curliness. Outwardly, it is somewhat reminiscent of endive, so it is sometimes called curly endive, look at the photo.

In our country, this species is only gaining its popularity, it is an ancient plant that Italians and Greeks have been eating for many centuries.

Useful properties of the plant

Glycosides are synthesized in the plant, one of which is intibingiving bitterness. Thanks to the cultivation technology, its concentration is somewhat reduced in the leaves. This substance changes the metabolic processes of the body, accelerating them to such an extent that in their process fats do not have time to be deposited. Improves bowel function and helps to eliminate toxins from the body, activates the production of red blood cells. Therefore, lettuce leaves are included in diet for weight loss.
Beta carotene gives the leaves the ability to reduce the effects of radionuclides and electromagnetic radiation on the body, protects against viral attacks, is a prophylactic agent that reduces the risk of developing Alzheimer's disease.

Potassiumcontained in the plant strengthens the heart muscle, activates the brain and metabolic processes. Prevents the development of atherosclerosis, improves immunity, normalizes pressure, gives the body endurance and strength.

The presence of fiber in the leaves helps to improve intestinal motility. And the low calorie content allows you to include leaves in the menu when choosing foods for weight loss.

The chemical composition contains vitamins: groups B, PP, ascorbic acid, phosphorus and calcium, zinc and magnesium, iron and sodium. Watch a video about salad:

With such a rich composition, the plant has a beneficial effect on all organs and systems. Summing up the beneficial effects on human health, I would like to summarize. The plant contributes to:

elimination of harmful toxins from their body and cholesterol,
increases the level of hemoglobin in the blood,
improving vision and restoring the nervous system,
improves heart function, strengthens the walls of blood vessels,
fiber, improves the functioning of the intestines and other digestive organs,
bitterness increases appetite,
accelerates the regeneration of cells and tissues,
increases energy and tone of life,
promotes weight loss.

Are there any contraindications for health

When including salad in the diet, be sure to take into account its chemical composition in order to exclude allergic reactions to its components. It is not recommended for use in food for people with exacerbations of diseases of the stomach and intestines.

Growing frisé

Growing frisé or frisse is not difficult. The plant is unpretentious, so it can be grown not only in the summer cottage, but also at home on the windowsill. Loves fertile soil, which can be bought in a specialty store, as well as seeds.

Seeds are planted to a depth of one centimeter, for one square meter of land, it will take about half a gram of seeds. Since the plant forms a green mass of leaves in the form of a head of cabbage, then 30 centimeters should be left between the rows.

Does not require special care, only watering and loosening the soil. In the middle of the growing season, collect the leaves of each plant in a bunch and carefully tie it with a soft string, taking care not to damage the leaves, as they are delicate and fragile. In the middle of the head of cabbage, the leaves will brighten due to lack of sunlight. From the moment of planting to the first cut of the leaves, it takes about a month or a little more.

For growing on a windowsill, a spacious container is needed, because one plant occupies approximately an area of \u200b\u200b30x30 cm. How to prepare the ground for planting. Mix equal amounts of garden soil, compost and peat. Add a little sand, a tablespoon of nitrophosphate, wood ash and a teaspoon of urea to this mixture. Instead of drainage, you can use a synthetic winterizer.

How it is used in cooking

Thanks to the invented growing technology, the plant loses its bitterness, its leaves become tender. A little bitterness adds piquancy. It gives a unique taste to many dishes, especially vegetables.

Frisé is recommended to be used immediately after purchase or when cut from the garden. Its delicate greenery quickly loses its appearance, withers. And its useful properties are lost. When serving, the leaves are torn by hand or cut with a ceramic knife to preserve vitamins and biologically active substances.

The endive is seasoned with vegetable oil, right before serving, pre-dressing affects the freshness of the leaves, they lose their turgor and become lethargic. As a result, it doesn't look fresh.

Some recipes with frisee salad

This culture is especially popular in France and Italy. The leaves of the plant are served fresh, adding to fish and meat dishes; its taste goes well with oysters and shrimps, ham, cheese, citrus fruits. In modern days, chefs have invented stews with frisé, although adding other spices: garlic, arugula, thyme or thyme.

Topinambur appetizer

Preparation: Prepare Jerusalem artichoke, wash and peel it, and then cut it into slices. Tear the leaves of the frieze and mix with the Jerusalem artichoke. Season with salt, sprinkle with lemon juice and season with curd sauce.

Curd sauce: Grind cottage cheese and vegetable oil until smooth. Grate the carrots separately and squeeze the juice out of it, which is added to the curd mass. The sauce is ready.

Bacon salad recipe

Preparation: Light salad, perfect for dinner and even for a festive table. Boil eggs beforehand. Lightly fry the bacon in pieces in a frying pan. Add halves of small tomatoes and Parmesan cheese to the bacon and chopped eggs. Add lettuce leaves and season with olive oil.

Lionse salad with bacon

Preparation: Fry the bacon in a pan, cut into cubes. To remove excess fat, you can lay it out on a paper towel. Fry the chopped shallots in the same skillet. Mix onion, bacon, mustard and vinegar, add fresh leaves.

Prepare a poached egg. Heat a small amount of water on the stove, pour in a tablespoon of vinegar and bring to a boil. Now, pour the contents of the egg into a glass without breaking the yolk. Stir the water in a saucepan to form a funnel in the middle and pour the egg into it. Cook for 2 minutes. Cook the second egg in the same way.

With tuna and eggs

Ingredients will be needed: A jar of canned tuna, three eggs soaked in beet juice, six small tomatoes, a bunch of arugula and frieze salad, half a can of canned beans, a few sprigs of dill and cilantro, salt and pepper to taste.

For refueling: Broth from a jar of tuna, olive oil - tablespoons, half a teaspoon of granular mustard, a clove of garlic.

Preparation:Dismantle the fish from the jar into separate pieces, cut the eggs into quarters, the tomatoes into halves, the beans, previously thrown onto a sieve, to drain the liquid.

Put the leaves on an open dish, then pieces of fish, beans, eggs, and tomatoes. Decorate with sprigs of dill and parsley, add spices. Mix fish broth with oil, put crushed clove of garlic and mustard in it. Stir and pour over the salad.

Frize salad with a spicy taste and delicate leaves is suitable for red wine, leaves can be used to decorate snacks and sandwiches. If you add citrus fruits, remember that they neutralize the bitterness. Of the spices, cumin, rosemary, mustard, pepper are well emphasized. You can buy endive in large supermarkets or grow on a windowsill.

I wish you health, dear readers!

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