Danduri is a traditional salad originating from Kakheti, classified by TasteAtlas as such. Danduri is the Georgian word for purslane, an omega-3-rich weed that grows wild in the Kakhetian countryside. The salad dresses the purslane (sometimes briefly blanched) with Kakhetian sunflower oil, garlic, lemon or vinegar, scallions and herbs. It reflects the resourceful, herb-forward salad tradition of eastern Georgia, highlighted in Carla Capalbo's Tasting Georgia.
Slippery, faintly lemony purslane leaves and stems in a garlicky, oily dressing with a bright citrus edge and the bite of raw onion. Refreshing, slightly mucilaginous in a pleasant way, and distinctly green.
The purslane is used whole, stems and leaves, sometimes blanched briefly to soften it, sometimes raw. The dressing is the Kakhetian signature: sunflower oil (not olive oil) is the base, pounded garlic gives pungency, lemon or white wine vinegar gives tartness, and fresh herbs lift it. The salad must rest a few minutes for the purslane to absorb the dressing, since its slightly mucilaginous texture holds flavour well.
Variations
A blanched version is softer. Some cooks add chopped tomato in summer.
On the Palate
Where Danduri sits in the Georgian flavor cloud
Ingredients
Serves 4How it's made
6 steps · 15 min
- 14 min
Pick 400g fresh purslane, wash very well, and trim the tougher root ends; leave stems and leaves whole (or blanch 1 minute if you prefer it softer).
- 24 min
Peel and crush 3 cloves garlic with a pinch of salt in a mortar.
Watch outPound the garlic with salt into a smooth pungent paste — coarse bits give harsh raw hits instead of an even bite.
- 34 min
Whisk the garlic with 4 tbsp Kakhetian sunflower oil, the juice of 1 lemon, and a pinch of black pepper.
- 43 min
Combine the purslane with 2 chopped scallions and a handful of chopped coriander.
- 55 min
Pour the dressing over, toss well, and let it sit 5 minutes for the purslane to absorb it.
Watch outRest the dressed salad 5 minutes — the slightly mucilaginous purslane needs that time to drink in the dressing.
- 62 min
Taste for salt and lemon, and serve at room temperature.
