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Print Recipe
Salad "Georgian" Recipe
This is not an authentic recipe, but rather "for reasons". The salad is not particularly photogenic, but flavorful, satisfying and very delicious!
Cook Time 30 minutes
Servings
Ingredients
Salad
Dressing
Cook Time 30 minutes
Servings
Ingredients
Salad
Dressing
Instructions
  1. Boil the string beans in salted water to the degree of readiness that you like, then cool.
    Boil the string beans in salted water to the degree of readiness that you like, then cool.
  2. Put the canned beans on a sieve, rinse and let the water drain. You can, of course, boil the beans yourself, this is anyone who wants.
    Put the canned beans on a sieve, rinse and let the water drain.
You can, of course, boil the beans yourself, this is anyone who wants.
  3. Put the beans in a bowl.
    Put the beans in a bowl.
  4. Add sweet pepper, cut into small squares. It is best to use red and yellow, so it turns out more beautiful, but you can only take red.
    Add sweet pepper, cut into small squares.
It is best to use red and yellow, so it turns out more beautiful, but you can only take red.
  5. Add the string beans.
    Add the string beans.
  6. Prepare the dressing. In a mortar, put salt (preferably large), hops-suneli, grated garlic. Add the walnuts and RUB well with a pestle. Then add the Satsebeli and walnut oil and mix thoroughly.
    Prepare the dressing.
In a mortar, put salt (preferably large), hops-suneli, grated garlic. Add the walnuts and RUB well with a pestle.
Then add the Satsebeli and walnut oil and mix thoroughly.
  7. Add the resulting rather thick mush to the salad.
    Add the resulting rather thick mush to the salad.
  8. Add the chopped coriander and mix thoroughly but gently. Cover the salad with a lid or cling film and put it in the refrigerator for at least half an hour, or better longer (I usually let it infuse for several hours). Before serving, mix the salad again.
    Add the chopped coriander and mix thoroughly but gently.
Cover the salad with a lid or cling film and put it in the refrigerator for at least half an hour, or better longer (I usually let it infuse for several hours).
Before serving, mix the salad again.

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