Jerusalem artichoke salad, with carrots and walnuts

Ingredients

• 400 g Carrots, well scrubbed and shredded
• 400 g Artichokes, Jerusalem, well scrubbed
• 80 g Walnuts, chopped
• 3 tbsp Lemon juice, fresh
• 2 tbsp Tarrragon, chopped, dried
• 2 tbsp Walnut oil
• 1/2 tsp Salt, fresh ground
• 1/4 tsp Pepper, fresh ground

Method

1. Whisk together the oil, tarragon, and lemon juice; season to taste with salt and pepper.
2. Set aside.
3. Place carrots in large bowl.
4. Thinly slice or julienne the Jerusalem artichokes; add to the carrots, then immediately add the lemon mix. Toss to combine.
5. Cover and let it sit at room temperature for 30 minutes.
6. Add walnuts and toss once again before serving.