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.
SPINACH AND POMEGRANATE SALAD
Wild rice salad with lemon and physalis dressing
GREEN LEAVES, ROQUEFORT CHEESE BALLS AND ROUGH BINDWEED FRUIT
CLAM SALAD WITH SEAWEED, ROUGH BINDWEED FRUIT & BLUEBERRIES
Lettuce salad with physalis and arugula dressing
LETTUCE WITH CRUNCHY BACON, STRAWBERRIES AND PARMESAN CHEESE WARM SALAD
LENTILS, STRAWBERRIES & BALSAMIC VINEGAR REDUCTION SALAD
TRI-COLOR QUINOA, SPINACH AND STRAWBERRY SALAD
CAESAR SALAD WITH RASPBERRIES
