Glehurad salad is a Georgian salad with a walnut dressing. The base of the salad will be familiar to everyone — it's a mix of fresh, juicy vegetables that are usually dressed with vegetable oil or sometimes sour cream. Today I want to share the Georgian version of this salad, where the dressing is made from walnuts with no added vegetable oil. For aroma and a bit of a kick, natural vinegar, garlic, a little khmeli-suneli (to really get a taste of Georgian cuisine), and a touch of hot chili pepper are added — though of course, if you don't like heat, you can leave it out. The salad turns out very unusual: all the vegetables seem familiar, but the flavor with the walnut dressing is something really special. Of course, you can use vegetables in different proportions, and if you're missing something at the moment, just skip it — it'll still taste great.
Ingredients:
- 200 g cucumbers
- 200 g tomatoes
- 200 g bell pepper
- 100 g radish
- 50 g salad onion
- a couple of leaves of leaf lettuce (I used iceberg)
- Dressing:
- 70 g walnuts
- 2-3 cloves of garlic
- 1-2 tbsp apple cider or wine vinegar
- a pinch of khmeli-suneli (Georgian spice blend)
- a pinch of hot chili pepper
- salt, pepper
How to cook Glehurad salad
Make the walnut dressing. Rinse the walnuts and lightly toast them in a dry skillet to bring out their aroma. Let them cool. Place the walnuts in a mortar or a food chopper. Traditionally, this walnut dressing is made in a mortar, grinding the walnuts thoroughly, but a food chopper works just as well.
Grind the walnuts. Add the grated garlic, vinegar, khmeli-suneli, and hot chili pepper (optional). Also add 2-3 tbsp of water, a little salt, and some freshly ground pepper.
Mix briefly. The dressing will be quite thick — that's exactly how it should be. Once you add it to the salad, the vegetables will release their juices and everything will come together perfectly.
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