Jerusalem Artichokes and Carrot Salad This dish emphasizes the crunchy sweetness of Jerusalem artichokes. Makes 4 - 6 Servings
	Ingredients: 1 pound Jerusalem artichokes, peeled or well scrubbed 1 pound carrots, peeled or well scrubbed and trimmed 1/4 cup chopped chives 2 tablespoons chopped dill 2 tablespoons extra-virgin olive oil 3 tablespoons freshly squeezed lemon juice Kosher salt and freshly ground black pepper to taste 2 tablespoons capers, rinsed
	Instructions: 1. Use the slicing attachments of a food processor to thinly slice the chokes. 2. Then stack the halves and julienne. 3. Put the shredding attachment on the food processor and grate the carrots. (An alternative is to slice the chokes by hand and use a hand-grater for the carrots.) 4. Put vegetables into a mixing bowl with chives and dill. 5. Mix remaining ingredients in a cup. 6. Add to vegetables and toss. 7. Let sit 30 minutes before serving.

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