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

June 26, 2011
Shaved radish and celeriac salad with pomegranate, pecorino and truffle oil


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.

More Great Recipes:
Salad|Vegetable|Cheese|Parsley|Pomegranate|Radish|Vinegar|Make Ahead|Winter|Gluten-Free|Vegetarian

Reviews (1) Questions (0)

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!