Chickweed Salad

This is delicious, and barely a recipe. Chickweed is the flavor of summer; it tastes the way freshly shucked corn smells¬óraw and haylike. Substitution: Any mild green, such as lamb's lettuce will do.

Slideshow: Terrific Green Salads

  • Servings: 4

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  • 4 teaspoons fresh lemon juice
  • 4 teaspoons walnut oil
  • Salt and freshly ground pepper
  • 6 cups chickweed leaves and tender stems (about 6 ounces)

How to make this recipe

  1. 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.

Suggested Pairing

A light, snappy red with a peppery quality and oak-free finish like a French Sancerre Rouge would pair nicely.

Contributed By Published April 1997

477904 recipes/chickweed-salad 2013-12-06T23:17:43+00:00 Mark Bittman, Jean-Georges Vongerichten spring|summer|salads|4|basic-easy|fast|healthy|no-cook|vegetarian|weeknight-dinner april-1997,mark bittman,jean-georges vongerichten,foraged chickweed recipe,fast and easy salad recipe,chickweed salad,summer salad recipe recipes,chickweed-salad 477904

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