Shaved radish and celeriac salad with pomegranate, pecorino and truffle oil

By • June 26, 2011 • 1 Comments

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Author Notes: This Dish in the Raw is one of the signature dishes at Jacob Kenedy's exciting Bocca di Lupo in London's Soho and not to be missed. olinsloan

Serves 4 as a starter

  • 1 tablespoon white truffle oil
  • 5 tablespoons extra-virgin olive oil
  • 1 tablespoon white balsamic vinegar
  • Juice of 1/4 lemon or 2 more teaspoons white balsamic vinegar
  • Salt and freshly ground black pepper
  • 1 bunch breakfast radishes (about 8)
  • 1/2 black radish, or 2 inches (5 cm) green mooli or mooli
  • 1.75-2 ounces (50-60 grams) celeriac, peeled
  • 1.75 ounces (50 grams) Pecorino Romano cheese
  • 6 tablespoons pomegranate seeds (1/4 pomegranate)
  • Leaves from a few springs of flat-leaf parsley
  1. Make a dressing with the oils, vinegar, lemon juice, salt and pepper. Taste for seasoning.
  2. Prepare the vegetables just before you serve. Wash the radishes and shave thinly, using a mandolin if possible. Use a potato peeler to shave the celeriac and pecorino. Toss the vegetables in a bowl with the pomegranate seeds and parsley, and dress lightly.
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Tags: celeriac, pecorino, Pomegranate, radishes, Salads, truffle oil

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12 months ago Julie Fischer

So thrilled to see this. I went to Bocca di Lupo a couple of years ago when I was living in London. I ordered the celeriac salad and thought it was amazing. I've been trying unsuccessfully to recreate it guessing at the ingredients, but never could quite get it. Thanks!