From the Hills of Imereti: A Zesty Garlic & Bladdernut Sprout Salad (Jonjoli Salati)
Details
A piquant, floral pop from Georgia's most unique pickle.
Ingredients
Instructions
Rinse and Drain
Open the jar of jonjoli and pour it into a colander. Rinse the sprouts thoroughly under cold running water to remove the excess brine and salt. Gently squeeze out as much water as you can and place them in a mixing bowl.
Combine Ingredients
To the bowl with the jonjoli, add the thinly sliced red onion, minced garlic, chopped cilantro, and chopped dill.
Dress the Salad
Drizzle the sunflower oil and white wine vinegar over the ingredients.
Toss and Rest
Gently toss everything together until well combined. Let the salad stand for at least 10 minutes to allow the flavors to meld.
Serve
Taste and season with a little black pepper. Add salt only if necessary. This salad is best served cool and pairs wonderfully with fresh bread, boiled potatoes, or rich bean dishes.
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