Georgian Vegetable Salad


Jan Van Oosterhout’s humble-looking salad was one of the most talked about recipes at our last supper club meeting. A thick and creamy, walnut-based sauce is layered over a bed of red beans. It was unique, delicious, healthy and filling and went great with Shane’s ciabatta bread. I’m guessing it would also go well over rice or pasta.

GEORGIAN VEGETABLE SALAD
adapted from “OLIVE TREES AND HONEY: A TREASURY OF VEGETARIAN RECIPES FROM JEWISH COMMUNITIES AROUND THE WORLD” by Gil Marks.

1 CUP BAZHA (GEORGIAN WALNUT SAUCE)

1 CUP WALNUT PIECES
1 SMALL ONION
4 CLOVES GARLIC, MINCED

1 TEASPOON SALT
2 TABLESPOONS RED WINE VINEGAR
4 TABLESPOONS CHOPPED FRESH CILANTRO
1/2 TEASPOON GROUND CORIANDER
1/2 TEASPOON CAYENNE
1/4 TEASPOON TURMERIC
1/4 TEASPOON FENUGREEK

GRIND THE WALNUTS, ONION, GARLIC, AND SALT INTO A PASTE. USE FOOD PROCESSOR
STIR IN THE VINEGAR, CILANTRO, CORIANDER, CAYENNE, TURMERIC AND FENUGREEK.
ADD ENOUGH WATER TO MAKE A SAUCE THE CONSISTENCY OF HEAVY CREAM. LET STAND 1 HOUR AT ROOM TEMPERATURE. THE SAUCE WILL THICKEN AS IT STANDS. COVER AND REFRIGERATE UP TO 3 DAYS. IF TOO THICK, STIR IN A LITTLE MORE WATER.

3 CUPS RED BEANS

MIX IN BEANS, MASHING HALF OF THE BEANS TO BLEND WITH WALNUT SAUCE. MIX ALL TOGETHER. SERVE AT ROOM TEMPERATURE.

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