At a recent breakfast salad with olives, it’s one of my indispensable recipes. A tasty and easy recipe, it wouldn’t be right to restrict with breakfast, a salad or an appetizer to the table as many goes.

The only tricky part of the recipe remove the seeds of the olives, you can use the tool for this is extracted from the kernels of cherry. I took a large part in all successful olamasa olives and the rest I pulled out with my hand forced to work this way. If you want to prepare the salad in advance, just do not add The Onion, the sauce it expects even better when it works. Green onion or chives can be added just before serving. Our recipe is as follows;

Ingredients: (sleeps 6)

– 300 GR olive Yesil breaking the nucleus is removed
– Coarse 1 cup walnuts, crushed
– 1 cup pomegranate extracted
– 9-10 sprigs parsley
– 1 special shrimp paste sauce
– 1 yellow pepper
– 1-2 sprigs spring onions or chives (you may use)

For the sauce:

– 2/3 cup olive oil
– 1/3 cup pomegranate
– Salt


We’re chopping large olives. Little by little we add chopped peppers and finely chopped parsley. Add the pomegranate seeds and walnuts. Add the sauce and ensure that they are well mixed. The night before I prepare the sauce thoroughly through the materials. If you use the onions to the service any time soon, so I would recommend adding the smell of onions do not permeate. I made the recipe both bulbous onions, frankly, olives, walnuts, pomegranate, the pomegranate and the olive oil was delicious with plenty of fresh onions can be added If your taste is looking for completely. Bon Appetit…

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