Make Ahead

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

June 26, 2011
3 Ratings
  • Serves 4 as a starter
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

What You'll Need
  • 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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1 Review

Julie F. November 12, 2013
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!