Pea shoot salad with jerusalem artichokes

8 Servings

Ingredients

Quantity Ingredient
2 pounds Jerusalem artichokes
1 cup Chopped fresh mint
12 Whole mint leaves
⅔ cup Champagne vinegar
1 teaspoon Sugar
½ cup Canola oil
1 teaspoon Salt
1 teaspoon Pepper
2 cups Young tender, edible-pea shoots

Directions

Peel Jerusalem artichokes. Quarter them and cut quarters into very thin slices. Combine chopped mint, vinegar, sugar, oil, salt and pepper in a small bowl; whisk to combine. Add Jerusalem artichokes; stir gently to coat.

Arrange pea shoots on salad plates. Using a slotted spoon, remove artichokes from vinaigrette and place on top of pea shoots. Drizzle vinaigrette over each salad; garnish with mint leaves.

The San Francisco Chronicle, November 15, 1995 Serves 8.

Posted to MM-Recipes Digest V4 #194 by Linda Place <placel@...> on Jul 27, 1997

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