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.
Peach, mixed greens and blackberry salad
CUCUMBER AND PHYSALIS NOODLES
CAESAR SALAD WITH RASPBERRIES
Physalis and mushroom quinotto
Cress, blackberry and goat cheese salad
ENDIVES AU GRATIN WITH ROUGH BINDWEED FRUIT
Spinach, caramelized walnuts, and ricotta salad
PEA AND POMEGRANATE SALAD
Broad bean and blueberry salad
Clam, Shrimp, and Strawberry Salad
