Salad with Circassian cheese and fresh mustard
1 serving
10 minutes
Salad with Circassian cheese and fresh mustard is a vibrant blend of Georgian culinary traditions and fresh, aromatic ingredients. Leaf mustard adds a piquant and slightly spicy touch to the dish, while fried Circassian cheese contributes a creamy texture with an appetizing golden crust. Sweet cherry tomatoes—red and yellow—create a balance of flavors, while ramiro pepper and red onion bring light spiciness and juiciness. Dressed with olive oil and balsamic sauce, this salad gains a subtle tanginess and depth of flavor. It serves as a light dinner or an exquisite appetizer, perfectly complementing meat and vegetable dishes. This salad pays homage to the Georgian art of combining fresh products, creating a bright yet harmonious gastronomic impression.
1
Prepare the ingredients.
2
Detach the mustard leaves from the stems and wash them.
- Mustard greens: 80 g
3
Place the mustard leaves in a dish.
- Mustard greens: 80 g
4
Pour a little olive oil into the pan and add a pinch of coarse sea salt. Place it on high heat.
- Coarse sea salt: pinch
- Olive oil: 3 tablespoons
5
Break the cheese into small pieces and place it on a hot pan.
- Circassian (Adyghe) cheese: 100 g
6
Cut the red cherry tomatoes in half.
- Red cherry tomatoes: 8 pieces
7
Add halved tomatoes to the salad.
- Red cherry tomatoes: 8 pieces
8
Once the cheese is browned, stir it and add fragrant herbs. Brown the cheese on all sides and remove from heat.
- Mixed dried herbs: pinch
9
Cut the yellow cherry tomatoes in half.
- Yellow cherry tomatoes: 8 pieces
10
Add halved yellow cherry tomatoes to the salad.
- Yellow cherry tomatoes: 8 pieces
11
Dress the salad with olive oil.
- Olive oil: 3 tablespoons
12
Place cheese with vegetables.
- Circassian (Adyghe) cheese: 100 g
13
Cut Ramiro into small strips.
- Ramiro pepper: 1 piece
14
Add pepper to the salad.
- Ramiro pepper: 1 piece
15
Cut the onion into half rings.
- Red onion: 1 piece
16
Add onion to the other ingredients.
- Red onion: 1 piece
17
Dress the salad with balsamic sauce.
- Balsamic glaze: 1 tablespoon
