Make Ahead

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

by:
June 26, 2011
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
Ingredients
  • 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
In This Recipe
Directions
  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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