Alternatively it can be served as a starter in its own right, either as it is or just top with some soft goats cheese and herb croutons or shaved parmesan!
Vary proportions of vegetables to suit your taste!
3 tablespoons of lemon or lime juice (75mls)3 tablespoons of white wine vinegar (75mls)¼ cup of Extra virgin olive oil (125mls)Tablespoon of snipped fresh chives and the chopped fronds from the fennel bulb if you have anyGood grind of black pepper2 Jerusalem artichokes, peeled and thinly sliced (about 100gms)2 sweet apples, cored and thinly sliced1 small fennel, thinly slicedSavoy Cabbage, thinly sliced (about 150gms)
Place the dressing in a bowl.
One by one prepare the salad vegetables as indicated above, each time adding to the bowl and stirring them through well to coat with the dressing. This will prevent them from discolouring.
Once everything is in the bowl stir again thoroughly to evenly distribute in the dressing ~ I do find hands are best for this ~ though messy.
The salad can be used straight away, but I prefer to place it in plastic lidded container, glad wrap on the to[ of the salad to again further discourage decolourisation, lid on and keep in the fridge. It benefits form several hours absorbing the flavours.
Serve on a bed of rocket, salad greens or micro greens.