by Loulies
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Loulies's Notes:
8
radishes, sliced thinly
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6
sunchokes, sliced thinly
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2
Gala apples, cored and sliced thinly
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2
fennel bulbs, trimmed, cored, and sliced thinly
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1/2 cup
good olive oil
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2 tablespoons
rice vinegar
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2 tablespoons
fresh lemon juice
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2 tablespoons
chopped fresh chives
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2 tablespoons
chopped fennel fronds
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Kosher salt and freshly ground pepper, to taste
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In a medium sized bowl, whisk together oil, vinegar, lemon juice, chives, and fennel fronds to make vinaigrette. Add salt and pepper to taste. Add radishes, sunchokes, apples, and fennel. Toss well, cover, and refrigerate for about 30 minutes to allow the flavors to come together. Season with more salt and pepper before serving.
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Rick Field is the founder of the pickle company Rick's Picks.
Mmm... sunchokes are terrific in salad since they add so much crunch. I love your flavor pairing with apples and fennel. Well done!