Chickweed Salad

Name: Chickweed Salad
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)

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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

By Jean-Georges Vongerichten

April 1997

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Recipe Summary

Yield:

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

Step 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.

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Suggested Pairing

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

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Chickweed Salad

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Recipe Summary

Ingredients

Directions

Suggested Pairing

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Chickweed Salad

Gallery

Recipe Summary

Ingredients

Directions

Suggested Pairing

Reviews

All Reviews for Chickweed Salad