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.
Recipe reviews
Leave a review
Sign in to share your review.
Reviews
More recipes
Authentic Colombian Garlic Sauce Recipe (Salsa de Ajo)
Bring the vibrant street food culture of Bogotá straight to your table with this incredibly creamy, tangy, and punchy Colombian garlic sauce. Perfectly balanced with fresh lime and cilantro, it is the ultimate companion for crispy patacones, yuca fries, or grilled meats.
Authentic Egyptian Garlic Dip Recipe (Creamy Tomiya)
Bring the vibrant streets of Cairo to your table with this authentic Egyptian garlic dip, known locally as Tomiya. Silky, fluffy, and intensely garlicky, this egg-free emulsion uses a traditional starch-base (or potato) technique to guarantee a perfectly stable, cloud-like texture every single time. It is the ultimate companion for grilled meats, warm pita, or a late-night shawarma craving.