I've been meaning to make more use of herbs and greens in salads, for myself anyway. The children have only just starting eating lettuce in salads so don't want to push it too much yet. So when I was eating alone I took a wander around the garden and harvested some lemon balm, different sorts of mint, garlic chives, regular chives, sorrel, spring onions, nz spinach, ordinary spinach, beet leaves, fennel, dandelion leaves, and beet leaves.
Then I added some pickled capisums, grated beetroot, and feta cheese to make it more palatable, and bravely tried it all. And it was surprisngly ok, except for the dandelion which was so bitter I had to fish every little bit out. Obviously need to develop my bitter taste buds more. I'm tempted to grow witloof - does anyone know just how bitter that is?