Serves 4.
Ingredients
1/4 pound organic arugula, preferably Earthbound Farms
8 Jerusalem artichokes, scrubbed and shaved paper- thin
16 mint leaves
4 tablespoons Pickled Fresno Chiles (recipe follows)
2 teaspoons pickled coriander seed, strained from Pickled Fresno Chiles
1/4 cup grated pecorino
4 tablespoons olive oil
Juice of half a lemon
Salt and freshly ground pepper
Directions
Place arugula, Jerusalem artichokes, mint, pickled chiles, coriander seed and grated pecorino in a bowl. Toss with olive oil, lemon juice, salt and pepper. Taste for seasoning, and serve immediately.
Pickled Fresno Chiles Makes about 2 cups.
Ingredients
1 cup distilled vinegar
1/2 cup granulated sugar
1/2 cup water
1 teaspoon salt
3 tablespoons coriander seeds
1 pound red Fresno chiles, rinsed and sliced into 1/4-inch rings
Directions
Bring vinegar, sugar, water, salt and coriander seeds to a boil. Simmer 5 minutes. Add chiles and simmer another 5 minutes. Cool in liquid. Refrigerate until ready to use.
