Spinach salad with Caucasian cheese and sun-dried tomatoes
2 servings
15 minutes
Spinach salad with Caucasian cheese and sun-dried tomatoes is a true embodiment of the flavor richness of Circassian cuisine. This recipe combines the freshness of young greens, the tenderness of roasted Caucasian cheese, and the rich taste of sun-dried tomatoes, creating an amazing balance of textures and aromas. The Caucasian cheese, slightly caramelized in a hot pan, reveals its softness and spiciness, while the oil from the tomatoes adds a light spicy note to the dish. This salad pairs wonderfully with meat dishes or can serve as a light meal on its own. In Circassian traditions, the combination of greens and cheese symbolizes hospitality, while the addition of garlic and tomatoes emphasizes a love for rich, warming flavors. It is served warm, allowing each ingredient to showcase its characteristic depth of flavor.
1
Cut the cheese into slices about 8 mm thick.
- Caucasian brine cheese: 370 g
2
Peel a clove of garlic and crush it with a chef's knife.
- Garlic: 3 cloves
3
Fry garlic until golden brown in olive oil.
- Garlic: 3 cloves
4
Remove the garlic and place the cheese in a hot skillet.
- Garlic: 3 cloves
- Caucasian brine cheese: 370 g
5
After 5 minutes, flip and continue frying until golden brown.
- Caucasian brine cheese: 370 g
6
Wash the spinach and place it on a plate.
- Baby spinach: 125 g
7
Chop garlic and sun-dried tomatoes.
- Garlic: 3 cloves
- Sun-dried tomatoes in oil: 70 g
8
Add oil from sun-dried tomatoes to the spinach leaves.
- Sun-dried tomatoes in oil: 70 g
9
Add tomatoes with garlic.
- Sun-dried tomatoes in oil: 70 g
- Garlic: 3 cloves
10
Cut the fried cheese into small cubes.
- Caucasian brine cheese: 370 g
11
Transfer the cheese to the salad.
- Caucasian brine cheese: 370 g
12
Mix and serve warm.
