- 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.
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Congratulations to Mei Lin, winner of Top Chef Season 12.