Salads
Georgian Fresh Herb Platter Salad
The Quirky Foodster Team
Ingredients
- 1 large bunch fresh basil
- 1 large bunch fresh coriander
- 1 large bunch fresh dill
- 1 large bunch fresh tarragon
- 1 bunch spring onions, trimmed
- 1 bunch radishes, halved
- Salt, to serve
- A drizzle of walnut oil (optional)
Method
- Wash all herbs and vegetables thoroughly and shake or spin dry.
- Trim the thicker stems from the herbs, keeping the leafy tops intact.
- Arrange the herbs, spring onions and radishes attractively on a large platter, keeping each variety in its own section.
- Drizzle lightly with walnut oil if using and serve with a small dish of salt for dipping.
Introduction: No Georgian supra table is complete without a generous mound of fresh herbs, served whole as a salad rather than chopped.
Cultural Background: No Georgian supra table is complete without a generous mound of fresh herbs, served whole as a salad rather than chopped. Basil, tarragon, coriander, dill and spring onion are piled together, meant to be eaten by hand alongside rich, meaty dishes to cut through the richness.
Tips: Serve this as a constant fixture throughout the meal rather than a single course — it is meant to be picked at continuously.
Variations: Some tables add fresh mint or purslane; a version from Kakhetian villages adds young garlic shoots in spring.
Storage: Best assembled just before serving; store washed herbs wrapped in a damp cloth in the refrigerator for up to 2 days.
Reheating: Served cold; no reheating required.
Nutrition: Approx. 45 kcal, 2 g protein, 1 g fat, 7 g carbohydrate per serving.
FAQs:
Q: Is this salad dressed?
A: Traditionally it is served undressed, simply salted at the table, though a little walnut oil is a welcome modern addition.
Q: What herbs are essential?
A: Basil, coriander and tarragon are the most characteristic; dill and spring onion round out the classic combination.
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