Nowadays, French and Italian salad dressings, or even Caribbean (although really Caribbean?) Have become very fashionable, I still see the "thousand islands" sauce everywhere. But those that are literally under our noses (I am not dissembling, after all, Georgia is the former USSR, and its cuisine has penetrated quite deeply into ours) - we forget.
I myself, by a sinful thing, did not even suspect about the Georgian classic salad dressing, but it is excellent.
I have a regular salad of cucumbers and tomatoes (green chili peppers in circles for a picture, but who likes - can add). But besides vegetable salads, the dressing goes great with leafy greens salads. In lolo rosso, it neutralizes the slight bitterness, in arugula, it draws the nutty flavor of the salad itself “upward”, making it brighter. Yes, even with Peking cabbage, the dressing is good (much better than a simple one, a la vinaigrette sauce).
So, for her we need:
- a handful of peeled walnuts;
- small chili
- clove of garlic
- a couple of tablespoons of wine vinegar (red)
- a couple of spoons of narsharab (but this is optional)
- some cilantro (if you don't like it, don't put it)
- 3 sprigs of cilantro (optional);
- salt
- a little hops-suneli
- some cold boiled water
How we cook:
We clean the chili pepper from seeds and send it to the blender bowl. Wine bite and steel ingredients go there too.
Grind everything to a homogeneous consistency and begin to gradually add boiled ice water, periodically whipping the mixture.
The consistency should be something like thick sour cream, so be careful with water.
When the dressing is ready, add to your taste and let it stand for about fifteen minutes, after which we pour it over the salad and, optionally, sprinkle it with chopped walnuts.
The taste is amazing!
Bon Appetit!