rucola salad - salata od rukole

rucola(It), arugula(USA), rocket(GB), roquette(Fr), rugula, rucoli, colewort - different names for the same plant

rucola has recently become increasingly common on our table,

this is an edible annual plant, with leafs full of vitamins, minerals and antioxidants and is extremely healthy for the body,

from March until the first frosts can be picked and be planted in the garden and also can be grown in a pot,

rucola can be found everywhere in the world, but is mostly used in the Americas, Europe and North Africa,

it is used fresh, usually as addition, in a greater or less amount, to various salads and meals, meat, pizza, pasta, and rarely alone,

there are wild and regular rucola, unlike the regular, the wild rucola is bitter,

we use the young leaves that are a little pepperlike, sharp, spicy, fine taste.

most often is used as a salad

here's one recipe that I prepare in early spring

take up approximately the same amount of

young rucola

chives and

garlic chives

wash them good,

chives cut at the length of 3 cm,

season with salt,

add rucola,

sprinkle with a little olive oil,

make topping:

    1 dl water

    2 tablespoons apple vinegar

    2 small spoons of sugar

all mix well to dissolve sugar and

pour on the salad,

mixed with spoon and fork

and decorate with a tablespoon of sour cream

rukola, rikula, riga, rokula - različiti nazivi za istu biljku

rukola je u poslednje vreme postala sve zastupljenija na našoj trpezi,

to je lisnata zeljasta biljka prepuna vitamina, minerala i antioksidanata i izuzetno je zdrava za organizam,

od marta pa do prvih mrazeva može se brati i saditi u bašti,

a može se uzgajati i u saksiji,

rukola se može naći svugde u svetu, ali se najviše koristi u Americi, Evropi i Severnoj Africi,

koristi se presna, najčešće kao dodatak, u većoj ili manjoj količini, raznim salatama i jelima, mesu, pizzi, pastama, a ređe sama za sebe,

postoji divlja i pitoma rukola, za razliku od pitome, divlja rukola je gorka,

koriste se mladi listovi koji su malo biberastog, oštrog, pikantnog, finog ukusa.

najčešće se koristi kao salata

evo jednog recepta kako je ja pravim u rano proleće

uzme se otprilike jednaka količina

mlade rukole

vlašca i

belog luka vlašca

sve dobro operemo,

vlašac izrežemo na dužine oko 3 cm,

posolimo,

dodamo rukolu

pospemo sa malo maslinovog ulja,

napravimo preliv od:

    1 dl vode

    2 kašike jabukovog sirćeta

    2 male kašičice šećera

sve dobro izmešamo da se šećer otopi i

sipamo na salatu

salatu izmešamo kašikom i viljuškom

a od gore dekorišemo kašikom pavlake