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, caramelized walnuts, and ricotta salad
BEANS, AVOCADO AND STRAWBERRY SALAD
PEA AND POMEGRANATE SALAD
Cucumber and blueberry salad
Baby spinach, broccoli, asparagus, blueberry, and strawberry salad
CLAM SALAD WITH SEAWEED, ROUGH BINDWEED FRUIT & BLUEBERRIES
Peach, mixed greens and blackberry salad
Wild rice salad with lemon and physalis dressing
Lettuce salad with physalis and arugula dressing
WHITE BEAN SALAD WITH SCALLION & CHERRIES
