Description
Today begins my week and by the close I theme - Georgian cuisine, would like to offer our Georgian chefs dinner from salad to dessert and baking. So, N1 is the salad. If in any settlement of Georgia to ask ten people what they love lettuce more than anything, nine of them would surely say that it's a salad of cucumbers and tomatoes, this is the most traditional of Georgian salads. Preparing it is very simple, mandatory components are cucumbers, tomatoes and wine vinegar, the rest - at the discretion of cooking. I suggest a variant with the traditional walnut filling.
Ingredients
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Chili
-
Garlic
3 tooth
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Walnuts
40 g
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Onion
1 piece
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Tomato
3 piece
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Cucumber
3 piece
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Greens
-
Vinegar
2 Tbsp
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Salt
1 tsp
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Water
Cooking
For my salad I took a red Basil (he is very in Vogue in the Georgian kitchen, in contrast to Europe, which uses fragrant Basil with green leaves) and mint. You can take any greens that is popular in Your family. Cucumbers can be cleaned, can be left unpeeled, I peeled the stripes. The color of the bow is also irrelevant, you can replace the crown a few feathers of green onions.
Cut cucumbers and onion slices, tomatoes - sliced, greens naravam or chop coarsely, put it all in a bowl.
Nuts, salt, garlic and pepper (I took the tip of a knife construction red pepper) blend them in a blender, put in a bowl, add 1 or 2 tablespoons wine vinegar (to much like) and diluted with water until thick sour cream so that it can be added to the salad, but not too liquid, taste for salt.
Pour the peanut dressing cooked vegetables, stir and serve.
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