Spring? Salad with Dandelion Vinaigrette

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Spring seems to have taken a break around here and over a lot of the East Coast.  The past week has been cold and rainy, with this past weekend really feeling like a raw February weekend.   But no matter how it feels, things aren’t stopping in the garden.  The pine pollen has come and gone, the last of the dogwood petals are hanging limp in the rain and the azaleas are still bright splashes of color throughout the neighborhoods.  The roadsides and ditches are white with bramble flowers and the persistent rain has helped turn everything to an emerald green.  One sign of spring, rabbits, has been noticeably absent from the garden.  Not only have I not seen any bunnies in the yard, I have seen zero evidence of them nibbling in the garden.  I made a good effort at protection this year, but have left a few of their favorites, like coneflowers and sunflowers, uncovered.  They haven’t been touched.  I don’t know if the little guys are lying in wait for some sunny weather or if something happened over the winter too decrease their population, but so far they have stayed away from my yard.  I am always surprised, though, the first time I take a walk through the garden and see the remains of their dinner, the nibbled leaves of my plants.

Overall, despite the recent unseasonal weather, things are looking pretty good around the garden for the end of April.  It already seems to have reached its overcrowded state.  I made good progress getting seeds started and in the ground early, using protection for some things and cold hardy plants in some spots.  We have had a few meals with homegrown lettuce, but the other early veggies, mainly peas and broccoli still seem a long way from the dinner table.  The only thing left to plant is the cucumbers, which I didn’t start myself, and peppers which lately I have been planting late in the spring or early summer, so the harvest comes as things cool off in September.  Otherwise the garden is on cruise control, with weed pulling and bunny patrol being my main activities, although there is a garden path that I am planning as soon as the ground dries out enough for digging.  I’m sure the parched heat of summer is not far away, no matter the chill in the air this weekend.

Lots of lettuce needs a good recipe:

Spring Salad with Dandelion Vinaigrette

Spring Salad with Danelion Vinaigrette

Spring Salad with Herbs and Dandelion Vinaigrette

If the warm weather is bringing up dandelions in your yard try this tasty way to get rid off them.  Only use flowers from chemical free lawns and just using the petals cuts down the bitterness.  Use whatever herbs you have, these are the ones that come up first in my garden.  If you planted your garden with seed and thin when they sprout, this is a great way to use those carrot, radish, broccoli, etc. thinnings as well.

Yield: 4 salads

Amount	Measure	Ingredient
4	cups	lettuce, washed and torn
1/2	cup	assorted fresh herbs, such as parsley, cilantro, oregano, dill or other baby greens
2	tbsp	dandelion petals
1/2	cup	dandelion petals
1/4	cup	water
1	tbsp	lemon juice
1	tbsp	orange juice
1	tsp	Dijon mustard
1	tsp	salt
1	tsp	garlic
1 1/2	cups	extra virgin olive oil

Method:

1. Heat the water to a simmer in a pot and add the dandelion petals.  Cut off the heat and allow to steep 10 to fifteen minutes.
2. In a mixing bowl, add the lemon and orange juices, mustard, salt and garlic.
3. Strain the petals, adding the liquid to the mixing bowl.  Discard the petals
4. Whisk the mixture together and then slowly whisk in the olive oil, pouring in a steady stream.
5. Taste the vinaigrette and season with more salt if necessary.
6. Arrange the lettuces on four plates and scatter with whatever herbs you are using.
7. Drizzle with vinaigrette, reserving extra for future use.
8. Sprinkle with 2 tablespoons of dandelion petals.