There's a lively mix in here: chicory (a bitter green popular with, yes, the Italians); coral lettuce 'borrowed' from a vacant property nearby, though I'm not sure how I'm going to give it back; and perennial rocket (so it grows all year round, admittedly not that prolifically, but it's a punchy little pocket rocket, so a little is enough).
Then the herbs come out to play - and tonnes of them. I don't sprinkle herbs; I lash them on: parsley, mint, basil-mint and Greek basil, another perennial that's a good substitute while we wait for the real basil.
Dress with the best, masticate, ruminate and appreciate the earthly flavours.
If your idea of a green salad is iceberg with a pale, out-of-season tomato and a few slices of cucumber (so the salad's not even green), don't make this one.
Foodliterary Regards,
Julia Svoice
(Julia Hebaiter in Another Life)
FoodLit Writer, Feel-Good Food Lover & Storytellerwww.foodlit.com.au
Because Food Sans Story is Bland
