I had cooked spaghetti, – perhaps rice noodles will be even better.
Add vinaigrette (mine was olive oil and lemon juice) quite a bit.
Cooled cooked diced aubergine. If you made moussaka earlier the week and did extra aubergine, you’re set 🙂
If you didn’t, dice some aubergine and fry in a hot pan with olive oil. I add some sunflower oil to increase the temperature at which the oil becomes saturated.
Purple oakleaf lettuce – add
Pesto – a spoonful. It gives that lovely parmesan taste. You can grate extra parmesan over if you wish.
I forgot to put the asparagus in, but it will add another dimension.
The French like to support local industry. The salt is from the island of Noirmoutier where it is harvested by hand – the traditional method.
I bought it there. What a lovely drive over the seabed for 4 kilometers at low tide on the passage du Gois! Everyone is out harvesting seafood between the tides. And fortunately they have a bridge now so you don’t have to stay for 12 hours before you can get back to the mainland.
Although you’ll probably want to. There was such a chilled summer holiday atmosphere when I was there, I would have like to stay quite a bit longer!
Just a turn of black pepper will make it complete.