Warm salad with melted suluguni cheese
2 servings
15 minutes
Warm salad with melted suluguni cheese is true gastronomic poetry of Georgian cuisine. Bright, fresh lettuce leaves combined with sweet-sour physalis and juicy tomato pieces create a harmonious base. The light aroma of roasted garlic fills the dish with warmth, while the browned pieces of asparagus and leek add a special texture. The finishing touch is the delicate suluguni that melts over the hot vegetables, enveloping them in a milky flavor with a hint of saltiness. This salad is perfect as a standalone dish or as an exquisite addition to the main feast. Its freshness and warmth reveal the secrets of Georgian hospitality, while the contrast of textures and flavors makes each spoonful a small celebration.
1
Cut the lettuce leaves coarsely across and toss them into a deep bowl.
- Green salad leaves: 5 piece
- Oak leaf lettuce: 5 piece
2
Take half a tomato and cut it into large cubes, scatter over the salad leaves.
- Tomatoes: 0.5 piece
3
Cut the physalis in half and toss it between the tomato cubes. Drizzle everything with olive oil and lemon juice.
- Cape gooseberry (physalis): 4 pieces
- Extra virgin olive oil: 2 tablespoons
- Lemon juice: 1 teaspoon
4
Pour olive oil into the pan and, while it heats up, add a crushed garlic clove.
- Extra virgin olive oil: 2 tablespoons
- Garlic: 1 clove
5
Cut a piece of about 5 cm from the white part of the leek, slice it lengthwise into 4 parts, and cut the asparagus into 4 parts approximately the length of the leek.
- Leek: 30 g
- Green asparagus: 50 g
6
Add leeks and asparagus to the pan and fry on high heat until the first hint of crust appears.
- Leek: 30 g
- Green asparagus: 50 g
7
Meanwhile, grate the suluguni on a coarse grater.
- Lightly salted sulguni cheese: 100 g
8
Place the leek and asparagus in a bowl and immediately sprinkle with suluguni.
- Leek: 30 g
- Green asparagus: 50 g
- Lightly salted sulguni cheese: 100 g