Olive Salad Taverna

• 1 cup mixed olives, picholine, castelvetrano, kalamata
• 1 cup garbanzos, cooked, or rinsed canned
• 2 teaspoons preserved lemon, finely minced
• 2 teaspoons shallot, finely minced
• 1 garlic clove, finely minced
• 1 teaspoon fresh savory or thyme, minced, Richard Olney used savory with olives and I think it works really well
• 1/2 teaspoon chile flakes
• 2 tablespoons red wine vinegar
• 1 teaspoon pomegranate molasses
• 1/4 cup extra virgin olive oil
• kosher salt and fresh ground black pepper
• 1 head butter leaf lettuce
• hunks of feta and pita, optional

1. In a mixing bowl combine everything up to the olive oil. Mix everything to combine. Season it with black pepper and then add the olive oil. Stir to coat and then let the salad rest for at least 1 hour and you can even refrigerate it over night.
2. Before serving rinse the butter leaf and then using a salad spinner dry the lettuce. Place two or three leaves on each plate. Stir the salad to redistribute everything. Taste and if it needs salt add some. Divide the garganzo/olive mixture evenly between the plates. Using a spoon drizzle some of the juice over the greens. Serve.

mixed olives, garbanzos, preserved lemon, shallot, garlic, fresh savory, chile flakes, red wine vinegar, pomegranate molasses, extra virgin olive oil, kosher salt, butter, pita

Taken from food52.com/recipes/9371-olive-salad-taverna (may not work)