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