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 4ounces small chickweed (4cups; or see Variation)
2 to 3tablespoonslemon juice
2 to 3tablespoons thin-sliced chives
Several small pale inner celery stalks
1 large sweet apple
½cuptoasted pecans, coarse-chopped
Rinse chickweed. Spin-dry. Mix salt and sugar with 2tablespoons lemon juice, stirring to dissolve. Add sour cream and 2tablespoons chives; blend well.
Trim off celery leaves (reserve for another use). Cut stalks into ¼-inch squares (about 1cup). Place in a bowl. Without peeling apple, cut 8 very thin slices for garnish. Cut remaining (unpeeled) apple into ¼-inch dice (1¼cups). Toss with celery, pecans, and dressing. Adjust lemon juice, chives, salt, and pepper.
If necessary, pull apart chickweed into small sprigs. Arrange on plates. Top with apple mixture and toss lightly. Garnish with apple slices.