so i’ve made this a few times now (thumbs up already, but) and, first time, it needed something to punch up salinity. i added a few slivered olives (like, six. kalamatas first, lovely; then loved it with oil-cured) made it perfect. also, delish with peppery greens (watercress, arugula) so, yeah, add a few slivered black olives, and mix up the greens. this is wonderful and i’ll make it this way again and again.
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