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

By olinsloan • June 26, 2011 • 0 Comments

⎙

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

Make a dressing with the oils, vinegar, lemon juice, salt and pepper. Taste for seasoning.
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.