First make an "edible earth." This will drain out the water from the olives and rinse your them. Lay the olives on a baking tray lined with parchment.

Will dry the olives in an oven heated to 110 C.

After about an hour and a half we'll get the olives out of the oven, cool them and roughly chop. So they are better to dry. You can chop the olives in a blender, but short clicks that the olives are not turned to mush. Send the olives to dessiatina in the oven at the same time.

Vegetables you can choose any, small in size. It can be a little carrots, beets, cauliflower or broccoli, radishes, small turnips or asparagus. Looks great Brussels sprouts. At the roots it is best to leave small tails – cuttings. The cabbage should be divided into florets. Boil the vegetables in water separately from each other. We usually cook them all together in a double boiler. Leave the radishes raw.

Meanwhile, make the sauce. As a sauce you can use any liquid not very deep, suitable to vegetables. We mix sour cream, horseradish, salt, lemon juice and a pinch of black pepper. Add fresh herbs, usually parsley.

On the bottom of the form put the sauce. Pour sauce on top of the "edible earth" from the olives.

We plant our vegetables in rows. For stability cut away the tips of the roots. The tops can be visualized using green, and "edible earth," to heighten the effect, sprinkle with flax seed or sunflower seed.

And served our salad to the table. Pleasant and joyful meal!