- 4 ounces Snow pea
- 1 ½ pounds Turnip
- 2 Carrots (about 200 grams)
- 2 ounces Pea shoots
- 1 ounce Beet sprouts
- 2 ½ tablespoons white Balsamic vinegar
- 3 tablespoons walnut oil
- 8 Pumpernickel rounds (about 80 grams)
Rinse snow peas, remove strings and cut in half diagonally.
In a pot, bring 1-2 liters (approximately 1-2 quarts) of water and salt to a boil. Blanch snow peas until bright green and crisp-tender, about 2 minutes.
Drain snow peas, plunge into a bowl of ice water and drain again.
Peel turnips and carrots. Halve the turnips.
Cut carrots and turnips on a mandoline into very thin slices and place in a bowl.
Season the vegetable slices lightly with salt, massage briefly with hands and let stand for 10 minutes.
Meanwhile, rinse pea shoots, shake dry and cut in half. Rinse the sprouts under hot water and drain.
Drain the carrot mixture, collecting the liquid in a large bowl. Add 2 tablespoons of vinegar to the bowl, season with salt and pepper and whisk in the oil until emulsified.
Add the carrot mixture and snow peas to the vinaigrette and toss well to combine. Season with salt, pepper and remaining vinegar, then add the sprouts and pea shoots. Serve with pumpernickel.