Improvised salade Niçoise. I wanted to make a salad. Then I wanted to add tuna. Then I thought of salade Niçoise. Unfortunately no egg. Maybe again tomorrow. Colors are off (damn auto-white balance)
And Passard's quick dish again. Add a dash of water to the pan, some olive oil, butter, pinch of salt over medium heat. Add thinly sliced (young) fennel. Add thinly sliced young/spring onions. Add thinly sliced (pointed/sweetheart) cabbage. Add a couple sage leafs. Add sliced zucchini (thicker sliced than the former veggies, they're just supposed to be warm, not cooked). Add fleur de sel/salt. Add more olive oil, mix, plate, garnish with parmiggiano and more olive oil. And pepper (didn't think about it today, tastes good, too, but better with pepper).
BTW, this dish you can make tomorrow, too, Douglas. Very quick, very tasty, more or less in season (I hope fg approves). Another dish I've posted from Passard was this: dash of water, olive oil, butter, pinch of salt over medium heat. Add cucumber (seeds removed; the bigger ones that have "knobs" and "spines like cactuses"). Add thinly sliced young/spring onion. Add mint leafs. Add cassis. Add fleur de sel/salt. Mix carefully. Plate.