Eating Pegan | Georgian Salad With Creamy Walnut Dressing

Georgian Salad With Creamy Walnut Dressing

Punnet of cherry tomatoes, halved (as many as you want, really)
2-3 small cucumbers, sliced
1 spring onion, white and green parts sliced or chopped
6-8 walnuts, chopped
Handful of fresh parsley and coriander/cilantro, chopped
1/4 cup of walnuts
2 tablespoons red wine vinegar (white wine vinegar or apple cider vinegar can also be used)
1 clove of garlic
1/4 teaspoon coriander seed powder
3 tablespoons olive oil

  • Prepare the salad ingredients and set aside.
  • Add the walnut dressing ingredients to a blender or a food processor. Puree and process unto a smooth and thick sauce (it should turn a lovely light brown/beige colour, like a hot chocolate drink).
  • Now, there are two ways to serve the salad. You can layer and spread the sauce on the bottom of the bowl, which is what I did. Mix the salad ingredients and add over the sauce. This way, when you scoop the salad to serve, you will mix it with the dressing right at the table. Alternatively, mix the salad and serve the dressing on the side or/and drizzle some over the top.
  • etc
  • etc

  • For Full Instruction:

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