Salad with Adyghe cheese, herbs and nuts
3 servings
20 minutes
This fresh and fragrant salad is a true decoration of Azerbaijani cuisine, where greens, nuts, and soft Adyghe cheese harmoniously combine. The history of such a dish goes back to the traditions of the Caucasus, where herbs and cheeses have always held an important place on the table. The taste of the salad is light, slightly nutty thanks to pine nuts and sesame seeds, with refreshing notes of sorrel and greens. Dressed with aromatic oil, it gains richness and a pleasant texture. Lightly fried Adyghe cheese adds softness and a delicate creamy hint. This salad is perfect as a standalone dish for a light dinner or as a side dish for meat and fish dishes, brightening the meal with its vibrancy and freshness.
1
Prepare the ingredients.
2
Thoroughly wash and dry the greens.
3
Place endive at the bottom of a deep container.
- Endive: 3 bunchs
4
Place the pak choi and curly lettuce on top.
- Pak choi (bok choy): 1 bunch
- Odessa curly parsley: 60 g
5
Season the greens with aromatic oil.
- Unrefined sunflower oil: 0.3 glass
6
Salt and mix.
- Salt: to taste
7
Chop the garlic leaves and mix.
- Dill: 40 g
- Parsley: 40 g
- Sorrel: 40 g
8
Add dill, parsley, and sorrel.
9
Cut the tomato into small cubes.
- Tomatoes: 3 pieces
10
Put the tomato with the greens.
11
Mix the ingredients well.
12
Place sesame seeds and pine nuts in a dry hot skillet.
13
Stir constantly until each side is browned. Remove from heat. Let cool.
14
Add seeds with nuts to the salad.
- Sesame seeds: 4 tablespoons
- Pine nuts: 4 tablespoons
15
Mix thoroughly.
16
Add olive oil to the hot skillet.
- Unrefined sunflower oil: 0.3 glass
17
Put pieces of Adyghe cheese into boiling oil.
- Adyghe cheese: 150 g
18
Stir and pepper after a couple of minutes. Brown on the other side.
- Ground black pepper: to taste
19
Cool the cheese slightly and add to the greens. Mix.
