Name: Salad of Chickweed, Apples, Celery, and Pecans in Tart Cream Dressing
Yield: Serves 4 as a side dish or first course
Ingredients: ½ cup toasted pecans, coarse-chopped; 2 to 3 tablespoons thin-sliced chives; ¼ cup sour cream; 2 to 3 tablespoons lemon juice; Several small pale inner celery stalks; Pepper; ¼ teaspoon kosher salt; 3 to 4 ounces small chickweed (4 cups; or see Variation); 1 large sweet apple; 1 tablespoon sugar

Preparation info

Serves
4
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.

Ingredients

3 to 4 ounces small chickweed (4 cups; or see Variation)
¼ teaspoon kosher salt

Method

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.
Trim off celery

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

Ingredients

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