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.