Chickweed Salad

4 teaspoons fresh lemon juice
4 teaspoons walnut oil
Salt and freshly ground pepper
6 cups chickweed leaves and tender stems (about 6 ounces)

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. 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.
Servings: 4

--Jean-Georges Vongerichten
From: http://www.pathfinder.com/FoodWine/trecipes/606.html [now dead]