Pansy oil

Instead of the vinaigrette for the preceding recipe, try a violet or pansy oil, vivid and strikingly purple, just right for this dish, and also good with grilled chicken or roasted quails. I have never made it for long keeping, instead using it over a two-day period, as an oil the first day and as an addition to a mayonnaise the next.

You need to use a neutral oil like grapeseed or sunflower. The colour and flavour of a good extra virgin olive oil is too distinctive. Untoasted groun