Fennel, Sunchoke and Apple Salad

By sarah_carroll

Ingredients

• 1 ⁄2 cup extra-virgin olive oil
• 2 tbsp. rice vinegar
• 2 tbsp. fresh lemon juice
• 2 tbsp. chopped fresh chives
• 2 tbsp. chopped fennel fronds
• Kosher salt and freshly ground pepper
• to taste
• 8 radishes, trimmed and very thinly sliced
• 6 sunchokes, peeled and very thinly sliced
• 2 gala or fuji apples, cored and very thinly sliced
• 2 fennel bulbs, trimmed, cored, and very thinly sliced

Details

Servings 6

Preparation

Step 1

1. In a bowl, whisk together oil, vinegar, lemon juice, chives, and fennel fronds to make a smooth vinaigrette. Season vinaigrette with salt and pepper to taste.


2. Add radishes, sunchokes, apples, and fennel. Toss well, cover, and refrigerate for at least 30 minutes or up to 1 day, to allow the flavors to come together. Season with salt and pepper before serving.