- Long ago, high in the mountains and surrounded by olives and walnuts, shepherds often found themselves looking for lunch. From that came Shepard’s Dinner, or so the story goes. This salad is one of Lena Tashjian’s favorites. She showed us how to make her heavily pomegranate infused version.
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Get the full recipe here: www.learnthedish.com/post/oli...
Ingredients
- 1 ½ cups (360 mL) sliced green olives
- ½ cup (120 ml) walnuts
- 4 sprigs parsley
- 1 tablespoon (15 mL) tomato paste
- 3 tablespoons (45 mL) olive oil
- 1 tablespoon (15 mL) pomegranate molasses
- ⅓ cup (80 mL) pomegranate arils to serve