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Pea Shoot Salad with Jerusalem Artichokes Recipe
Serves 8
Ingredients: 2 lb Jerusalem artichokes
1 cup chopped fresh mint
12 whole mint leaves
2/3 cup champagne vinegar
1 tsp sugar
1/2 cup canola oil
1 tsp salt
1 tsp pepper
2 cup young tender edible pea shoots
Instructions: 1. Peel Jerusalem artichokes.
2. Quarter them and cut quarters into very thin slices.
3. Combine chopped mint, vinegar, sugar, oil, salt and pepper in a small bowl; whisk to combine.
4. Add Jerusalem artichokes; stir gently to coat.
5. Arrange pea shoots on salad plates.
6. Using a slotted spoon, remove artichokes from vinaigrette and place on top of pea shoots.
7. Drizzle vinaigrette over each salad; garnish with mint leaves.
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