Salata Niakhuri

In Georgian cuisine, the herb salad is not a side thought but a cornerstone of the supra feast table. Salata niakhuri — 'green salad' — is a heap of fresh herbs, spring onion, radishes, and cucumber dressed simply with good wine vinegar and oil, designed to cut through the richness of grilled meats and walnut-laden dishes. Every Georgian household has its own ratio.

Serves: 4

Ingredients

• 1 large bunch fresh coriander (cilantro), roughly torn — approx. 40g (1.5 oz) leaves
• 1 bunch flat-leaf parsley, roughly torn — approx. 30g (1 oz) leaves
• 1 bunch fresh tarragon, leaves stripped — approx. 20g (0.7 oz)
• 1 bunch fresh dill, roughly torn — approx. 20g (0.7 oz)
• 6 spring onions (scallions), thinly sliced
• 1 small bunch radishes (6-8), thinly sliced
• 1 cucumber, halved lengthways, seeded and sliced
• 2 ripe tomatoes, cut into wedges
• 50g (2 oz) walnuts, roughly broken

Dressing:

• 3 tbsp (45ml) Georgian or white wine vinegar
• 3 tbsp (45ml) good extra-virgin olive oil or unrefined sunflower oil
• 1/2 tsp (3g) salt
• 1/4 tsp (1g) ground fenugreek (utskho suneli) — optional but authentic
• Freshly ground black pepper

Instructions

1. Wash all herbs thoroughly and spin or pat completely dry — wet herbs will dilute the dressing and go limp quickly.
2. Combine coriander, parsley, tarragon, and dill in a large bowl. Add spring onions, radishes, cucumber, and tomatoes.
3. Scatter over broken walnuts.
4. Whisk vinegar, oil, salt, ground fenugreek, and pepper together. Taste — it should be bracingly acidic.
5. Pour dressing over the salad and toss gently but thoroughly just before serving.
6. Serve immediately as part of a supra spread or alongside grilled meats.

Cook's Notes: Tarragon is essential to the Georgian character of this salad — do not omit it. Utskho suneli (dried fenugreek) adds the distinctive Georgian spice note; find it in Georgian or Middle Eastern grocery stores. The salad must be dressed and served immediately — dressed herbs will wilt within minutes.