| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 8 | Servings | ||
INGREDIENTS
| 2 | lb | Jerusalem artichokes |
| 1 | c | Chopped fresh mint |
| 12 | Whole mint leaves | |
| 2/3 | c | Champagne vinegar |
| 1 | ts | Sugar |
| 1/2 | c | Canola oil |
| 1 | ts | Salt |
| 1 | ts | Pepper |
| 2 | c | Young tender, edible-pea shoots |
INSTRUCTIONS
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@worldnet.att.net> on Jul 27, 1997
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