Pea Shoot Salad With Jerusalem Artichokes

Let me now therefore, once more, before I finally cease to speak to this congregation, repeat, and earnestly press the counsel which I have often urged on the heads of families, while I was their pastor, to great painfulness in teaching, warning, and directing their children; bringing them up in the training and admonition of the Lord; beginning early, where there is yet opportunity, and maintaining constant diligence in labours of this kind.

Jonathan Edwards

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	t	Sugar
1/2	c	Canola oil
1	t	Salt
1	t	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 208 Calories From Fat: 121 Total Fat: 13.7g Cholesterol: 0mg Sodium: 296.4mg Potassium: 510.5mg Carbohydrates: 21g Fiber: 2.2g Sugar: 11.4g Protein: 2.4g