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LOCATION: Recipes >> Salad Recipes >> Pea Shoot Sunchoke

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PEA SHOOT SALAD WITH JERUSALEM ARTICHOKES

2 lbs Jerusalem artichokes, fresh water chestnuts or jicama
1 cup chopped fresh mint plus 12 whole mint leaves
2/3 cup Champagne vinegar or rice wine vinegar
1 tsp sugar
1/2 cup canola oil
1 tsp salt
1 tsp freshly ground black pepper
2 cups young tender, edible pea shoots

Using a vegetable peeler or paring knife, peel the artichokes.
Quarter them, then cut the quarters into very thin slices. Set
aside.Combine the chopped mint, vinegar, sugar, salt and pepper in
a small bowl,whisking to combine. Add the artichokes and gently
stir to coat. Arrange pea shoots on salad plates. Using a slotted
spoon, remove the artichokes from the vinaigrette and place them
on top of the pea shoots. Drizzle the vinaigrette over each salad
and garnish with whole mint leaves. Serves 8.


Note: Be sure to use pea shoots from edible-pea plants (Pisum
sativum) and NOT from sweet-pea flowers, which are poisonous. If
you can't find pea-shoots, use braised leeks.

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