The Leafy Vegetables That Bulgarian Cuisine Still Dislikes

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Recently, fresh salads with foreign names: radicchio, lolo rosso, chicory, arugula have been permanently placed on the stands in the local shops. They are increasingly found in recipes for culinary magazines and books. These vegetables bring extra variety to our table. And here are a few words about them:

Lolo roso

This vegetable comes from Italy and is one of the most popular representatives of lettuce. It has soft and fragile leaves with curly red edges. Its leaf rosette looks like overgrown corals and for this reason it is also called coral salad. Lolo Rosso has an intense taste with a slight hint of walnut. Suitable as a garnish for steaks and medallions. It contains a large amount of calcium, and the amounts of mineral salts put it on an equal footing with spinach.

Roma salad

It can be called the oldest salad. In Italy it has been known since antiquity. It is also said to have been used for medicinal purposes. Nowadays, it is valued for its sweet crispy leaves, from which the notorious Caesar salad is prepared. Roma salad is found both green and red in color. It is a source of vitamins A and C, calcium and iron. It goes well with diets.

Arugula

Known in ancient Rome, it has a slightly spicy taste with a slightly bitter note. It is also known as an herb called wetting or wound healing. It has delicate leaves that go well with lettuce. Arugula contains many of the known vitamins and organic acids. It helps to normalize metabolism, increases hemoglobin. Suitable food is for diabetes and obesity.

Chicory

This plant is very similar to lettuce, but is smaller and more compact. There is a variety with curly leaves, which is known in England as endive. It has been used for salads since the time of the Roman Empire. Then it was forgotten for a long time and revived again today. It is part of modern culinary fashion and is valued for its high content of vitamin C. In France, chicory salads are seasoned with vinaigrette sauce, mustard, chives and garlic. Serve with garlic bread and bacon. In western France, chicory is served with hazelnut sauce. This plant is rich in ascorbic acid, carotene, protein, sugar and potassium salts.

Iceberg salad

This salad is the brainchild of California breeders. It looks like white cabbage. Iceberg lettuce farmers covered it with crushed ice during transportation, hence its name. It contains about 90 percent water and a huge amount of folic acid. It is extremely rich in vitamins E and K, contains malic and citric acid and calcium salts.