– 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.
To learn to make more traditional Armenian dishes, visit our website at https://www.learnthedish.com
Get the full recipe here: https://www.learnthedish.com/post/olive-walnut-salad
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