Warm Salad with Melted Sulguni Cheese
Salads • Georgian
Description
No need to add salt — sulguni cheese and olive oil will provide a salty hint and contrast the flavors of the other ingredients. Pairs wonderfully with a glass of dry red wine.
Ingredients
- Green Butter 5 pieces
- Oak Leaf Lettuce 5 pieces
- Tomatoes ½ piece
- Asparagus 0 oz
- Leek 0 oz
- Garlic 1 clove
- Olive Oil 2 tablespoons
- Suluguni Cheese 5 oz
- Physalis 4 pieces
- Meyer Lemon Juice 1 teaspoon
Step-by-Step Guide
Step 1
Tear the lettuce leaves into large pieces and toss them into a deep bowl.
Step 2
Take half a tomato and cut it into large cubes, scattering them over the lettuce leaves.
Step 3
Cut the physalis in half and place it among the tomato cubes. Drizzle everything with olive oil and lemon juice.
Step 4
Pour olive oil into a pan, and while it heats up, add the crushed garlic clove.
Step 5
Cut about a 5 cm piece from the white part of the leek, slice it lengthwise into 4 parts, and cut the asparagus into 4 pieces approximately the same length as the leek.
Step 6
Add the leek and asparagus to the pan and sauté over high heat until the first hint of browning appears.
Step 7
Meanwhile, grate the sulguni cheese on a coarse grater.
Step 8
Transfer the leek and asparagus to a bowl and immediately sprinkle with sulguni cheese.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!