Green Bean and Green Walnut Salad
6 servings
20 minutes
The salad of green beans and walnuts is a refined dish of Georgian cuisine that beautifully combines the freshness of vegetables with the richness of nuts. Georgian culinary art is renowned for transforming simple ingredients into gastronomic masterpieces, and this salad is a vivid example. Tender, slightly crunchy beans, juicy tomatoes, and fragrant basil create a harmony of flavors, while the nuts—whether green or roasted—add expressive texture and depth. The dressing made from sour cream and red wine vinegar balances and enriches the dish. The salad not only makes for a wonderful light dinner but also serves as an ornament for festive gatherings. It's the perfect choice for those who appreciate simplicity, freshness, and the versatility of Georgian cuisine.
1
Place the green beans in boiling salted water and cook until done (five to eight minutes). Drain, rinse with cold water, and set the pot aside, covering it with a towel.
- Green beans (string beans): 500 g
2
If using green nuts, they need to be chopped. If ripe, roast in a pan over medium heat until golden for five to seven minutes, then chop coarsely.
- Hazelnut: 100 g
3
To prepare the salad dressing, whisk sour cream with vinegar in a bowl, season with salt and pepper. Add diced tomatoes, gently mix, and let sit for ten minutes to allow the tomatoes to infuse.
- Sour cream: 100 g
- Red wine vinegar: 1 tablespoon
- Tomatoes: 500 g
- Freshly ground black pepper: to taste
4
Mix the greens with two tablespoons of dressing and distribute them on plates. Do the same with the beans, then place them on top of the greens so that the tomatoes are at the top of the composition. Serve the salad sprinkled with nuts and garnished with basil leaves.
- Mixed salad leaves: 250 g
- Green beans (string beans): 500 g
- Tomatoes: 500 g
- Hazelnut: 100 g
- Basil: 10 g
