Jerusalem Artichoke (Sunchokes) And Carrot Salad
Preparation Time: 15 minutes
1 lb. Jerusalem Artichokes
1 lb. Carrots
1/4 cup chives
2 Tbsp. fresh dill (or 1 Tbsp. dry)
2 Tbsp. extra-virgin olive oil
3 Tbsp. Lemon juice
Sea salt and fresh ground pepper to taste
2 Tbsp. capers
Thinly slice the sunchokes. You may want to use the slicing attachment of a food processor. Grate carrots. Put vegetables into a mixing bowl with chives and dill.
Mix remaining ingredients in a cup. Add to vegetables and toss. Let sit 30 minutes before serving.
Source: Tantillo and Gugino, Eat Fresh, Stay Healthy