Carrot and Jerusalem artichoke salad

INGREDIENTS:
1 pound Jerusalem artichokes, peeled or well scrubbed
1 pound carrots, peeled or well scrubbed and trimmed
1/4 cup chopped chives
2 tablespoons chopped dill
2 tablespoons extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper to taste
2 tablespoons capers

INSTRUCTIONS:
Use the slicing attachment of a food processor to thinly slice the chokes. Then stack the halves and cut julienne. Put the shredding attachment on the food processor and grate the carrots. (An alternative is to slice the chokes by hand and use a hand grater for the carrots.) Put vegetables into a mixing bowl with chives and dill. Mix remaining ingredients in a cup. Add to vegetables and toss. Let sit 30 minutes before serving.