Ingredients:

• 400 g carrots, well scrubbed and trimmed
• 400 g Jerusalem artichokes, well scrubbed
• 2 tablespoons chopped fresh dill or tarragon
• 2 tablespoons olive oil or walnut oil
• 3 tablespoons fresh lemon juice
• 2 tablespoons capers, rinsed
• Salt and pepper to taste

Method:

1. Whisk together the herbs, oil, lemon juice and capers; season to taste with salt and pepper.
2. Set aside.
3. Grate, shred or julienne the carrots and place in a large bowl.
4. Thinly slice or julienne the Jerusalem artichokes (or cut into thin matchsticks); add to the carrots, and immediately add the vinaigrette and toss together.
5. Cover and let it sit at room temperature for 30 minutes, before tossing again and serving.

It is delicious with a toasted cheese sandwich or with potatoes.