Rinse the salad leaves. Pour the dressing into a large salad bowl, add the chopped coriander, mint and the torn basil leaves, then add the cooked aubergines. Add the salad leaves to the bowl. Toss all the ingredients gently together and serve. This is a rich dish, but stops short of cloying thanks to the grapey-apple sharpness of the verjuice.
Greens are essential - spinach or spring greens.
One plump free-range chicken thigh is enough for me, but bigger eaters or those who can only track down small chicken pieces may want two. Warm a heavy casserole over a medium heat, with enough olive oil to cover the bottom. Rub the chicken pieces generously with oil, salt and pepper, then lay them skin-side down in the hot oil and let the skin colour. In the 5 or so minutes it takes the chicken to colour, wash and chop the celery. You need it to be in short pieces the length of a cork.