- SERVINGS: 4
This is delicious, and barely a recipe. Chickweed is the flavor of summer; it tastes the way freshly shucked corn smellsraw and haylike. Substitution: Any mild green, such as lamb's lettuce will do.
- 4 teaspoons fresh lemon juice
- 4 teaspoons walnut oil
- Salt and freshly ground pepper
- 6 cups chickweed leaves and tender stems (about 6 ounces)
- Pour the lemon juice into a large bowl. Gradually whisk in the oil. Season with salt and pepper. Add the chickweed, toss until evenly dressed and serve at once.
A light, snappy red with a peppery quality and oak-free finish like a French Sancerre Rouge would pair nicely.
Add a Comment
Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.