Follow
Ingredients
8 radishes
6 Jerusalem artichokes (sometimes called sunchokes)
2 fennel bulbs, cores removed
2 Pink Lady apples
2 tablespoons chives
2 tablespoons fennel fronds
2 tablespoons fresh lemon juice
2 tablespoons rice vinegar
½ cup extra-virgin olive oil
coarse salt and fresh ground pepper
Preparation
In a small bowl combine the lemon juice, olive oil, vinegar, fennel fronds and chives. Whisk until the dressing becomes smooth. Salt and pepper to taste.
If you have a mandolin, use it for slicing. If not, using a very sharp knife slice the radishes, fennel bulbs, and Jerusalem artichoke as thin as possible. Place in a medium bowl and toss with the dressing, cover, and place in the fridge for at least 30 minutes to allow the flavors to mingle. Before serving, salt and pepper again to taste.
