Step 1: Preparing the ingredients.

Our salad will turn out to be very fresh due to the overwhelming majority of fresh and green ingredients... And what should you do with them first? That's right - rinse thoroughly with running water! We also wash the tomatoes, cut them in half, then again in half and, if the vegetables are large enough, then again in half. It is better to use "cream" tomatoes, which do not sprinkle with juice when cut, but keep it in the pulp. Shake the basil leaves, thyme and dill sprigs after washing to get rid of excess liquid, and then chop - you can not chop too finely if you like the taste of greens. Romaine lettuce leaves should be cut into small pieces. It is better not to use a knife, this salad does not like such tools.

Step 2: Prepare the romaine salad dressing with mozzarella and herbs.

Rinse the lemon and cut it in half. Take a spacious plate or a small bowl, into which we squeeze the juice from one half of a lemon with all our might. Add to lemon juice 3 tablespoons olive oil, salt to taste and a mixture of spices "Italian herbs". Stir, whisk slightly, the sauce with a fork - and it is quite ready to soak the ingredients of the salad with the aroma of Italy!

Step 3: Prepare the romaine salad with mozzarella and herbs.

Let's take a flat but voluminous salad bowl and start drawing up the salad itself! In the first layer, we will lay out the romaine lettuce slices, which need to be lightly seasoned with the freshly made sauce. On top of the leaves, we will begin to lay out the rest of the ingredients - balls of mozzarella cheese, slices of tomatoes, and then chopped fresh herbs. Season the salad aromatic sauce, and now you can serve it to guests!

Step 4: Serve the ready-made romaine salad with mozzarella and herbs.

Our wonderful and healthy dish it is already ready, you need to try it immediately, because it does not need refrigeration in the refrigerator, and is even contraindicated! You can serve salad as a side dish, but you can only enjoy this dish as the main one. It is suitable for hearty breakfast and for a light dinner! In this fragrant and delicious salad collected some of the best ingredients Italian cuisine that you just can't help but love! Bon Appetit!

The Italian Herbs spice mixture already includes dried basil, however, in combination with fresh leaves, the taste of the dish only benefits.

If you cannot find the specified set of spices, collect it yourself! Part " Italian herbs"includes savory, garlic, onion, dried basil, oregano. different manufacturers add additional spices, the ones I listed are the main ones.

Cherry tomatoes are also great for salad.

Before serving, you can sprinkle the salad with grated Parmesan cheese.

Mozzarella cheese for sale different shapes and size: large balls - "bokconcini", medium balls, the size of large cherries - "chileggini", and the smallest - "perlini", and you can also get it in the form of a pigtail. Any salad is suitable for cooking, but you can cut it at your discretion.

The offered greens can be replaced. For example, add rosemary, oregano, and parsley.

The remaining half of the lemon can be used as a tea flavoring.

If you do not have olive oil, replace it with sunflower oil, but the salad, unfortunately, will not benefit from this.

It is difficult to find a more spring vegetable among the plants than lettuce. The genus includes many species, although in Russia one of them is mainly grown - an annual lettuce(Lactuca sativa), which has several botanical varieties. The most popular among them is the oily head salad, but other varieties also deserve attention, because they are no less tasty and valuable.

Description

One of the most interesting, although still relatively little common botanical varieties of lettuce, is undoubtedly roman salad or romaine (Lactuca sativa longifolia)... It does not create ordinary, round heads of cabbage, as its leaves are elongated and grow upward, so it looks more like young Chinese cabbage than a typical salad. The leaves are green, fragile, fleshy on which rigid veins are clearly traced. They tend to taste softer and sweeter than most salads and are therefore ideal for consumption raw.

Varieties

Roman salad currently has several delicious varieties... True, there are not so many of them as in the case of oily or head lettuce, but this does not mean that there is nothing to choose from. Salads deserve attention among them. smaller, the so-called "mini", which reach about 20 cm in height ("Xanadu", "Almudena" or red "Pander"), but no less interesting are also more high grades, which grow up to 30 cm ("Amadeus", "Saturna") and are relatively tall, reaching about 40 cm in height ("Riva", "Tiara", "Chiquina", "Barracuda").

Nutrients

Like other varieties, Romaine is rich in a variety of beneficial nutrients. Its leaves contain a lot of vitamin C (more than all salads), as well as a number of other vitamins (A, B, PP) and mineral salts (calcium, iron, potassium, magnesium, phosphorus). The plant is all the more valuable, because it can provide the body with valuable nutrients during the period when the need for them is greatest, that is, at the beginning of spring.

Sowing seedlings and growing

For the spring harvest, Roman salad is grown mainly from seedlings, which can be prepared as early as late January or early February. During this period, lettuce seeds should be sown in small boxes filled with a mixture of peat and sand, and then placed in a room with moderate temperatures (16-20 ° C) and not very intense lighting. However, when the plants begin to grow, it is necessary to provide them with much more light (sometimes even artificial), otherwise they will quickly begin to stretch. The room temperature should be 14-15 ° C during the day and 5-8 ° C at night. When the seedlings release the first 2-4 leaves, they can be transplanted into small pots, in which they will remain until they are planted in the ground. In March, the salad can be planted under plastic cans(meaning regular airing of the crop), while in mid-April they are planted directly in the ground, remembering to cover the plants with non-woven material to protect them from frost. They grow best in light, permeable soils, but rich in nutrients.

For a later harvest, Roman lettuce is grown from seeds sown directly into the ground in mid-April. Plants are not very sensitive to low temperatures and maintain values ​​close to 0 ° C, but this temperature should not be kept longer than 2-3 days, since otherwise the lettuce may prematurely release the inflorescence. After the emergence of seedlings, seedlings growing too densely must be dived, leaving the seedlings at a distance of 20x25 cm (mini varieties), 30x30 cm (high varieties). This spacing is also recommended for plants grown from seedlings.

Diseases and pests

Roman salad, like other varieties, is exposed to a number of threats from diseases and pests, so it is worth looking for varieties that are resistant to typical diseases of leafy vegetables. The most common diseases that threaten the plant are: lettuce mosaic (viral disease), gray mold, blackleg, powdery mildew and septoria disease (fungal disease). The moth caterpillar and lettuce fly feed on the leaves.

Prevention

In cultivation useful plants with a short growing season, chemical protection is virtually impossible, therefore, prevention plays an important role in this case. To avoid problems, do not forget to follow the changes (do not plant plants from the same family for 3-4 years), remove all plant residues from the soil and grow seedlings only in disinfected containers. If, nevertheless, the disease does appear, you can try spraying with a preparation prepared on the basis of plants (garlic, nettle, onion), which at an early stage of development of the pathogen can significantly reduce its further spread.

- an annual culture of semi-headed lettuce. The root system is pivotal, the bulk of the roots is located in the arable layer. Leaves are oblong-ovate, gray-green or brown in color. The rosette of leaves is raised, large (35-39 cm), with leaves directed upwards, in the middle of which an elongated-conical head of cabbage is formed weighing 180-300 g. Heads of cabbage are large, loose or of medium density.

GARDEN ADVICE. 100 g of lettuce contains 8-9 mg of mineral salts of potassium, calcium, phosphorus and iron, 3 mg of protein, 60-70 mg of vitamin C, 3.5 mg of carotene, 52 mg of malic acid .

Growing lettuce - romaine

The growing season for romaine lettuce is 70-120 days. The plant is used in the same way as the head lettuce. According to the latest data, eating romaine lettuce increases the level of hemoglobin in the blood and promotes the production of the anti-sclerotic substance choline. V folk medicine long known beneficial influence romaine lettuce on the process of hematopoiesis, metabolism and digestion.

Moisture for salad - romaine

A moisture-loving culture that tolerates high air humidity well. Abundant and timely watering should not affect lower leaves and the inner surface of the head of cabbage in order to avoid heating and the occurrence of various diseases.

Heat for salad - romaine

Cold-resistant culture. The plant is grown in the fall. It is suitable for forcing in winter.

Light for salad - romaine

Light-loving plant. Shading prevents the growth of the marketable mass and promotes the formation of peduncles.

Soil for lettuce - romaine

Sensitive to the mineral composition of the soil. Light and fertile soils with neutral (and close to this) acidity contribute to a high yield.

Salad can be sown with the first crop before early varieties vegetables: colored and Chinese cabbage, cucumbers, tomatoes, radishes, turnips, potatoes. As a compacting crop, it is cultivated in the aisles of late-ripening varieties of celery, carrots, parsley, and tomatoes.

The best precursors for romaine lettuce are early spring green crops, podwinny onions and radishes. It is necessary to pre-apply 4-6 kg / m 2 of rotted manure or compost to the soil as a top dressing.

Sowing lettuce seeds - romaine

Since the germination temperature of romaine lettuce seeds is (+ 4 ... + 5 ° С), and the seedlings can withstand spring frosts up to (-8 ... -6 ° С), the seedless cultivation method involves sowing seeds in early spring without preprocessing to a depth of 1-2 cm.

For autumn use and storage, the crop is sown at the end of July. Most often, a wide-row sowing method is used, in which the distance between rows is 45 cm, and between plants in a row (after thinning) - 30-40 cm.

Planting lettuce seedlings - romaine

You can grow romaine lettuce seedlings. In this case, an earlier harvest is obtained. Seeds for seedlings are sown from mid-March to mid-April in seedling boxes and greenhouses to a depth of 1 cm according to the scheme after picking 5 × 4 cm.

In open ground, 30-45-day-old seedlings with 4-5 leaves are planted from May 15. In 30-day-old seedlings, the head of cabbage is formed in 35-40 days, in 45-day-old seedlings - in 25-30 days. The mass of heads of cabbage during harvesting should be 300-400 g. When planting seedlings, the distance between rows should be 45 cm, and between plants in a row after thinning - see 30

Salad Care - Romaine

Head lettuce requires rare but abundant watering - 20-25 l / m 2. 7-10 days before harvesting, watering is especially necessary, as it increases the size of the heads of cabbage.

Harvesting Lettuce - Romaine

10-15 days before harvesting, the heads of cabbage are bleached by tying the outer leaves of the rosette over it. After bleaching, the bitterness in the head of cabbage disappears. The yield of romaine lettuce is about 30-40 kg per 10 m 2.

To extend the period of consumption, romaine can be stored in greenhouses. For this, plants with roots are dug out of the ground and buried in a greenhouse. Up to 70 plants can be accommodated under the standard frame. After planting, the plants must be covered with frames from the sun.

Before the onset of frost, the greenhouses are covered with mats and gradually insulated from the north side. During storage, the temperature in the greenhouse must be maintained within (1 ... 2 ° C) - in such conditions, the salad can be stored until January.

GARDEN ADVICE.The salad is distinguished by the ability to accumulate nitrates, therefore, nitrogen fertilizers should not be applied under it more than the recommended norms.

On poor soils, early feeding with urea in the phase of 2 leaves is permissible (no more than 4 g per 1 m 2). Feeding with nitrogen is not recommended.

GARDEN ADVICE.Most nitrogen is found in the stems and leaf stalks of lettuce. Therefore, before use, they must be kept in warm water within 1 hour. This procedure reduces the nitrate content by at least 20%.

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It is a Roman variety of lettuce (romaine, romano or kos), combining varieties with an elongated head shape.

It is believed to be a semi-cabbage salad. In the XIV century. Romaine lettuce was brought to France, where he received recognition.

Then it spread to other countries, including Russia. Roman lettuce leaves are fleshy and crunchy with a characteristic tart taste, used in fresh, stewed and boiled... When serving them, it is not recommended to grind them, as they quickly lose their attractiveness and vitamins. It goes well with other salads and vegetables.

The plant is rich in selenium and vitamin E, which improve heart function. The colored lettuce leaves contain anthocyan malvidin and a number of flavones, which have an anti-anemic effect, increase the hemoglobin content in the blood, and increase the elasticity of blood capillaries.

The plant forms a large rosette of erect, narrowly or broadly ovate, broadly lanceolate leaves, which suffer less from podoprevanie. Elongated heads of cabbage consist of leaves of the same length, but often they cannot curl on their own. Therefore, the leaves are tied over the center. Whitening, they become extremely juicy and tender.

Certain varieties form a head of cabbage, but the leaves curl later than in a head lettuce. Heads of cabbage have good keeping quality, intended mainly for winter consumption. At a temperature of 4 °, they persist for 2-4 months.

Roman salad in its biological properties is similar to late-ripening varieties of head lettuce, but differs in cold resistance, resistance to shooting and the duration of technical ripeness. Less prone to disease than head lettuce.

The plant is light-loving, but withstands partial shade. It tolerates short-term autumn and spring frosts down to -5 °. Prefers fertile soils, sensitive to soil and air moisture, responsive to nitrogen and potash fertilizers, but does not tolerate acidic soils. The period from germination to technical ripeness is 50-100 days.

VARIETIES

Early ripe (55-60 days)- Stanislav;

mid-season (62-70 days)- Vyacheslav, Roger, Dandy (resistant to bacterial rot and edge burn);

late ripening (70-80 days)- Remus (to downy mildew).

AGROTECHNIKA

Seeds are sown on the garden bed in early spring (end of April), in summer (first half of July) and before winter when a steady cold -4-5 ° C sets in. In July, you can prepare seedlings in the garden for autumn circulation in heated greenhouses.

Seeds are calibrated and etched before sowing. To obtain earlier shoots, they are soaked or germinated before pecking, and dried before sowing.

The seeding depth is 0.5-1 cm. The distance between the rows is 30-40 cm. After sowing, the bed is covered with mulching material. Earliest harvest in open ground are obtained using seedlings, which are prepared in the same way as seedlings of head lettuce, within 30-40 days.

Seeds are sown in boxes or nutrient cubes measuring 3x3 cm or bhb cm in a greenhouse or greenhouse. Plants are planted in a permanent place in the phase of 3-4 leaves (end of April) according to the scheme 30x25 cm. The root collar should be at ground level, it should not be deeply buried.

Any unfavorable factors during plant transplantation inhibit the growth and development of plants. On insulated beds, romaine serves as a sealant for early white cabbage and cauliflower.

Romaine lettuce shoots appear in 12-15 days in spring and 5-6 days in summer. A week after emergence, the soil is loosened, removing weeds. In the phase of 2-3 true leaves, the rows are thinned, leaving 3-4 cm between the plants. After two to three weeks, remove excess plants, leaving them at a distance of 15-30 cm.

To improve the taste, lift and tie the tops of the leaves with twine when they reach a height of 20-30 cm. Bleaching is carried out in stages, with an interval of 7 days. After bleaching, the head of cabbage and lettuce become tender, the bitterness disappears.

Careful watering at the root is very important for the plant. In dry weather, watered every 3-4 days, spending 0.5 liters per plant. Weakened plants are fed after thinning at the rate of 20 g per 1 sq. m of saltpeter or mullein, diluted with water in a ratio of 1: 5. Subsequent nitrogen-potassium fertilizing is done during the period of intensive growth until the leaves close. Later, they are useless and may even be harmful.

The leaves are harvested before the formation of the stem, since then they become bitter. In autumn, with the onset of stable cold weather (in the first half of October), the remaining plants with a clod of earth are transferred to the basement, where at a temperature of 4-5 ° (but not lower than 1 °). This work should be done in dry weather, as wet plants are poorly stored.

For winter consumption, romaine are sown on August 10-15. Then 25-day-old seedlings are planted 30-35 cm apart. When it forms a well-developed rosette of leaves with a half-formed head of cabbage, plants with the root are selected and added dropwise in a greenhouse or greenhouse almost closely.

Water each plant at the root. The temperature is maintained from 3 to 12 °. With more high temperature small heads of cabbage are formed, and plants are affected by fungal diseases.

Harvested as soon as the heads of cabbage are ready. Such a salad can be stored until January. During storage, the leaves are bleached, losing bitterness.