Grind the olives, almonds, capers, and olive oil in a food processor or blender until obtaining a paste.
Season with pepper to taste.
Pour over the mixed greens.
For conservation, it is recommended to store it in a jar in the fridge.
Pomegranate and caramelized pears salad
Strawberry and avocado salad
Tropical salad with blueberries
Lettuce salad with physalis and arugula dressing
ENDIVES AU GRATIN WITH ROUGH BINDWEED FRUIT
PEA AND POMEGRANATE SALAD
GREEN BEANS OMELETTE WITH PHYSALIS AND CHERRY TOMATO SALAD
RICE NOODLES SALAD WITH BLUEBERRY, MUSHROOM AND SOY SAUCE DRESSING
Turnip, grapefruit and raspberry salad
TOMATO, MOZZARELLA, BLUEBERRY AND BASIL SALAD
