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.
Grilled peach salad
Pomegranate and caramelized pears salad
Broccoli, berries, and avocado salad
Three-berry salad served with couscous and a honey and lime dressing
Wild rice salad with lemon and physalis dressing
Broccoli and blueberry retro salad
SALMON WITH BLACK LENTILS AND BLUEBERRIES
ENDIVES AU GRATIN WITH ROUGH BINDWEED FRUIT
GREEN BEANS OMELETTE WITH PHYSALIS AND CHERRY TOMATO SALAD
Lettuce salad with physalis and arugula dressing
