Green salad is usually served raw, but it is delicious both from the grill and steamed in oil. In this dish, it adds crunch and goes well with other vegetables. The salad is wonderful as a light dinner or side dish.
Today my week begins and, having chosen the topic closest to me – Georgian cuisine, I want to offer our cooks a Georgian lunch from salad to dessert and pastries. So, N1 is a salad. If you ask ten people in any locality of Georgia what salad they like the most, nine of them will probably say that this is a salad of cucumbers and tomatoes, this is the most traditional of Georgian salads. It is prepared very simply, the mandatory components are cucumbers, tomatoes and wine vinegar, the rest is at the discretion of the cook. I suggest a variant with a traditional nut dressing.
Very fresh, light salad of extraordinary taste! For those who like unusual combinations of sour, sweet and salty. Even my husband, who winces when he finds out that the salad is without mayonnaise, ate it on both cheeks and asked for more.
In Japanese cuisine, unlike other national cuisines, much attention is paid to preserving the original appearance and taste of products. This is achieved due to the correct selection of spices and not too long time of heat treatment of products.
For me, this salad was a revelation. Unusual, with an amazing taste, I would even say that the salad feels a rich game of flavors and an unusual combination of products.
