This came out of a newspaper recipe for Georgian green beans with walnut and coriander dressing. It was a cooked-then-chilled green bean affair, topped with this delicious sauce and some thinly sliced red onion.
Cold beans really aren’t my thing (sorry). This dressing is, though, and we’ve used it for all sorts of things—as a filler for celery sticks, a sauce for those Turkish aubergine meatballs, or even a dip with these biscuits for something different.
A Georgianesq walnut and coriander sauce
- ¾ cup of walnuts
- 2 cloves of garlic
- a bunch of coriander
- 2 or 3 tablespoons of parsley
- 2 tablespoons of white vinegar
- 3 teaspoons of lemon juice
- ½ teaspoon of sweet paprika of crushed red pepper flakes
- salt and pepper
- olive oil
- Chop the walnuts, parsley, garlic and coriander.Your choice here: grind them into a paste ina food processor, or chop by hand and leave a little texture.
- Mix them together with the rest of the ingredients, adding the oil slowly until you get the consistency you want (more oil for a green bean dressing, less for a dip). You can add a little water as well if you find you want it even smoother.
If you want to keep this as a salad, cook the beans, mix the sauce through, chill, then serve topped with some sliced red onion, more walnuts and some fresh herbs.
Source: A clipping from the Food and Wine section of the local paper.