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Pea Shoot Salad with Jerusalem Artichokes

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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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