Ariana, sweet Ariana, introduced me to this salad. It is amazing. I made it for a friend’s birthday. She wanted olives.

Ariana let me borrow the book it came from. It’s a beautiful book, a truly beautiful book. Turquoise, a chef’s travels in Turkey, by Greg and Luck Malouf.

The salad is vegetarian and I have a lot of friends who are that. Come visit me and I will make this for you.


OliveetcSaladYields: 4 Servings


Ingredients3/4 cup Walnuts
1/2 cup Pitted green olives Castelvetrano type, washed, coarsely chopped
1/4 cup Pistachios unsalted, shelled, corasely chopped
2 small Shallot peeled and finely diced
1 Red serrrano chile seeded, and finely diced
1 tablespoon Flatleaf parsley shredded
1 tablespoon Olive oil
1 tablespoon Walnut oil
splash Pomegranate molasses
1/2 Whole lemon just the juice
Sea salt
Freshly ground paper

Instructions
Preheat the over to 350 degrees. Scatter the walnuts onto a jellly-roll pan and roatst for 5 – 10 minutes, until a deep golden brown. Pour the nuts into a tea towel and rub well to remove as much skin as possible. Chop the walnuts coarsely and toss in a sieve to remove any remaining skin and dust.Combine all the ingredients in a large bowl and toss gently. Leave to stand for 5 minutes or so before serving, to allow the flavors to meld.Refrigerate leftovers.