This recipe is a very slight adaptation of one from my fiancé’s mother. She serves it with a slice of pastis landais that she buys from a local bakery and the combination is phenomenal. I am sure that the dish would also be lovely with a classic pound cake or French yogurt cake. The salad is fantastic on its own as well. I will often, shamelessly, have seconds and even thirds of the salad when she serves it for dessert, though I tell myself that it doesn’t count since I’m not having the cake.

Share: