- 1/2 pound sunchokes
- 2 teaspoons fresh lemon juice
- 1 carrot
- 1 bulb fennel, pluch 1/4 cup fronds, coarsely chopped
- 1/3 cup mayonnaise
- 2 tablespoons fresh orange juice
- 1/3 cup golden raisins
Using food processor fitted with shredding disk, shred sunchokes with skin on. Transfer to large bowl and toss with lemon juice. Shred carrot and fennel bulb and add to sunchokes. In small bowl, stir together mayonnaise and orange juice; toss with sunchoke mixture, raisins and fennel fronds. Season to taste.