Name: From the Hills of Imereti: A Zesty Garlic & Bladdernut Sprout Salad (Jonjoli Salati)
Prep time: 10 min
Cook time: 10 min
Yield: 4 servings
Cuisine: Georgia
Ingredients: 1 lb (approx. 500g) jar of pickled Jonjoli (Caucasian bladdernut sprouts.); 1 small red onion, very thinly sliced into half-moons.; 2-3 cloves of garlic, minced.; 1/2 cup fresh cilantro, chopped.; 1/4 cup fresh dill, chopped.; 3 tbsp unrefined sunflower oil (or extra virgin olive oil.); 1 tbsp white wine vinegar.; Freshly ground black pepper, to taste.; Salt, to taste (optional, as the jonjoli is already salty.)

Ingredients

1 lb (approx. 500g) jar of pickled Jonjoli (Caucasian bladdernut sprouts.)
1 small red onion, very thinly sliced into half-moons.
2-3 cloves of garlic, minced.
1/2 cup fresh cilantro, chopped.
1/4 cup fresh dill, chopped.
3 tbsp unrefined sunflower oil (or extra virgin olive oil.)
1 tbsp white wine vinegar.
Freshly ground black pepper, to taste.
Salt, to taste (optional, as the jonjoli is already salty.)

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.

Prep time10 min

Servings4 people

Recipe tags

Garlic Pickle Rustic Vegetarian Vegan Gluten-Free Starter Georgian No-Cook Unique Salad

Ingredient tags

Salt Garlic Pepper Cilantro White Wine Vinegar Dill Red Onion Bladdernut Sprouts Sunflower Oil

Recipe reviews

Leave a review

Reviews

No reviews yet. Be the first to review this recipe.

Ingredients

1 lb (approx. 500g) jar of pickled Jonjoli (Caucasian bladdernut sprouts.)
1 small red onion, very thinly sliced into half-moons.
2-3 cloves of garlic, minced.
1/2 cup fresh cilantro, chopped.
1/4 cup fresh dill, chopped.
3 tbsp unrefined sunflower oil (or extra virgin olive oil.)
1 tbsp white wine vinegar.
Freshly ground black pepper, to taste.
Salt, to taste (optional, as the jonjoli is already salty.)

From the Hills of Imereti: A Zesty Garlic & Bladdernut Sprout Salad (Jonjoli Salati)

Details

Ingredients

Instructions

Rinse and Drain

Combine Ingredients

Dress the Salad

Toss and Rest

Serve

Recipe tags

Ingredient tags

Recipe reviews

Leave a review

Reviews

Ingredients

More recipes

A St. Patrick's Day Feast: Creamy Garlic Seafood Chowder

Filipino Fiesta Sizzling Garlic Beef Salpicao