Title: Pea Shoot Salad with Jerusalem Artichokes
Categories: Salad
Yield: 8 Servings

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

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. By fatfree-request@fatfree.com on Jun 16, 1997

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