How to make walnut dressing for salad lighter and more flavorful using mineral water.
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How to make walnut dressing for salad lighter and more flavorful using mineral water.
Walnut dressing - is one of the most recognizable components of Georgian cuisine. Its flavor is rich, the texture is dense, and the aroma of the spices is sharp and pungent. However, because of its thickness and heaviness, this dressing can easily overpower the freshness of vegetables.
To maintain a balance between the richness of the walnut dressing and the crisp juiciness of a salad, I use a simple trick: I replace regular water with the mineral water of Borjomi. At first glance, this may seem like a minor substitution, but it makes a noticeable difference. The alkaline nature and natural carbonation of Borjomi affect to the walnut dressing differently than ordinary water.
Walnut dressing - is one of the most recognizable components of Georgian cuisine. Its flavor is rich, the texture is dense, and the aroma of the spices is sharp and pungent. However, because of its thickness and heaviness, this dressing can easily overpower the freshness of vegetables.
To maintain a balance between the richness of the walnut dressing and the crisp juiciness of a salad, I use a simple trick: I replace regular water with the mineral water of Borjomi. At first glance, this may seem like a minor substitution, but it makes a noticeable difference. The alkaline nature and natural carbonation of Borjomi affect to the walnut dressing differently than ordinary water.
First, the dressing gains a lighter texture—it becomes less heavy, more emulsified, silky, almost mousse-like. This allows it to coat the salad ingredients evenly without weighing them down.
Second, the mineral content of Borjomi helps to bring out the flavors of the spices—coriander, garlic, vinegar, and fenugreek. These notes become more clear and more vibrant, giving the dressing depth and complexity without losing its traditional richness. The carbonation adds a gentle aeration effect, making the dressing not only more flavorful but also texturally more interesting.
This approach works particularly well in salads with a large amount of fresh vegetables—tomatoes, cucumbers, red onions. Instead of a thick “sauce,” you get a light, airy walnut emulsion that highlights freshness and enhances flavor depth.
Using of Borjomi is not just a simple water replacement—it is a modern reinterpretation of a classic recipe, making it lighter, contemporary, and, in a sense, more gastronomically refined.
author:
Andro Sobolev
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