It is fun to be able to write about a meal that consists of food from two gardens. That is food from this season’s new garden’s growth, and food preserved and saved from last year’s garden. Starting with the base of the salad, dandelion greens are abundant this time of year. Harvested young, they have a very earthy and slightly bitter taste, but very pleasant. Dandelion greens have been eaten for centuries and probably should be considered a super food. They are a great spring cleansing food, high in minerals and vitamins, and delicious. Dandelion greens can be eaten raw or cooked. Any recipe that calls for spinach, dandelions can be substituted.
Now for the dressing. Finding a jar of home-grown, sun-dried tomatoes in our pantry and still having garlic from last years garden, I was inspired to try something new. Considering it is spring, I thought salad sounded great, and it was time for a new dressing. Start with about six or so decent sized pieces of sun-dried tomato. Simmer in water until soft, drain off the water, let dry, and chop up into small pieces. While the sun-dried tomatoes are simmering, combine 1/2 cup of olive oil, 1/4 cup of balsamic/cider vinegar, salt and pepper to taste, sugar to taste, and a pinch of thyme. Also micro plane 5 or 6 cloves of garlic right into the dressings. If you don’t have a micro plane, finely chop the garlic. Add the chopped up sun-dried tomatoes and shake vigorously. The beautiful thing about vineagrettes is they are so versatile. Next time I make this, I might cut back on the garlic and also use fresh basil if I have it. Otherwise this was great, and was a wonderful light dinner after a day of heavy Easter food for brunch. Flappy Keister everyone! Cheers!