Anna Sultana's Dandelion Salad, Maltese Style

Summer is really here.

Last month it was a treat to do yard work.

I mean, we'd been stuck indoors for quite a few months.

So it was fun to be out in the fresh air, digging, planting, mowing.

Yessiree.... in the garden from dawn to dusk.

Well, it's too damn hot for that kind of nonsense now.

And our yards are beginning to show that we've lost interest.

The dandelions are back.

Now, before you reach for the weedkiller, give this a thought.

Dandelions are edible.

Just like lettuce.

Some folks actually like dandelions. 

And... THEY'RE FREE!!

Ma knew better than to look a gift horse in the mouth.

Or to just toss out a plant that had decided to invite itself into her garden.

Especially an edible plant.

Remember those three months in Malta during WW II?

The higher gas prices are affecting our grocery bills.

Now is the time to get a little creative with our menus.

Praise God and pass the salad.

And the garlic.

                        Dandelion Salad

Remove undesirable leaves, so that you have

1 pound fresh dandelion leaves

Cut into 2- inch pieces

Wash in cold water, drain and dry thoroughly.

Place leaves in a bowl and refrigerate about 10 minutes.

Combine

4 Tablespoons olive oil

2 Tablespoons wine vinegar

1 clove garlic, minced

salt

freshly ground black pepper

Pour over leaves.

Toss well.  Check seasoning.  

Add

12 ripe olives

Serve immediately.

And don't tell them until after they've eaten it.