Salad of Chickweed, Apples, Celery, and Pecans in Tart Cream Dressing

Preparation info

  • Serves


    as a side dish or first course

    Appears in

    Vegetables from Amaranth to Zucchini

    By Elizabeth Schneider

    Published 2001

    • About

    A bouncy bed of small chickweed lends mineral depth to a toss of apples, celery, and toasted walnuts bound with a light, lemony sour cream dressing.


    • 3 to 4 ounces small chickweed (4 cups; or see Variation)
    • ¼ teaspoon kosher salt
    • 1 tablespoon sugar
    • 2 to 3 tablespoons lemon juice
    • ¼ cup sour cream
    • 2 to 3 tablespoons thin-sliced chives
    • Several small pale inner celery stalks
    • 1 large sweet apple
    • ½ cup toasted pecans, coarse-chopped
    • Pepper


      1. Rinse chickweed. Spin-dry. Mix salt and sugar with 2 tablespoons lemon juice, stirring to dissolve. Add sour cream and 2 tablespoons chives; blend well.
      2. Trim off celery leaves (reserve for another use). Cut stalks into ¼-inch squares (about 1 cup). Place in a bowl. Without peeling apple, cut 8 very thin slices for garnish. Cut remaining (unpeeled) apple into ¼-inch dice ( cups). Toss with celery, pecans, and dressing. Adjust lemon juice, chives, salt, and pepper.
      3. If necessary, pull apart chickweed into small sprigs. Arrange on plates. Top with apple mixture and toss lightly. Garnish with apple slices.