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.
Chinese salad with physalis
Pomegranate and caramelized pears salad
Strawberry and pastrami salad
COUSCOUS, CHERRY & CRISPY BACON SALAD
CHICKEN AND BERRIES SALAD WITH YOGURT
Wild rice salad with lemon and physalis dressing
Cress, blackberries, and goat cheese salad
Baby spinach, broccoli, asparagus, blueberry, and strawberry salad
Mixed greens with blackberry vinaigrette
