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
4 as a starter
white truffle oil
extra-virgin olive oil
white balsamic vinegar
Juice of 1/4 lemon or 2 more teaspoons white balsamic vinegar
Salt and freshly ground black pepper
breakfast radishes (about 8)
black radish, or 2 inches (5 cm) green mooli or mooli
(50-60 grams) celeriac, peeled
(50 grams) Pecorino Romano cheese
pomegranate seeds (1/4 pomegranate)
Leaves from a few springs of flat-leaf parsley
In This Recipe
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.