Recipes Chickweed Salad Be the first to rate & review! This is delicious, and barely a recipe. Chickweed is the flavor of summer; it tastes the way freshly shucked corn smells—raw and haylike. Substitution: Any mild green, such as lamb's lettuce will do. Terrific Green Salads By Mark Bittman and Jean-Georges Vongerichten Jean-Georges Vongerichten Instagram Website Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning French chef and cookbook author has more than 25 restaurants in the United States and more than a dozen restaurants abroad. Food & Wine's Editorial Guidelines Updated on March 28, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 Ingredients 4 teaspoons fresh lemon juice 4 teaspoons walnut oil Salt and freshly ground pepper 6 cups chickweed leaves and tender stems (about 6 ounces) Directions 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. Rate it Print