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
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Ingredients
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1 tablespoon
white truffle oil
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5 tablespoons
extra-virgin olive oil
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1 tablespoon
white balsamic vinegar
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Juice of 1/4 lemon or 2 more teaspoons white balsamic vinegar
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Salt and freshly ground black pepper
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1 bunch
breakfast radishes (about 8)
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1/2
black radish, or 2 inches (5 cm) green mooli or mooli
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1.75-2 ounces
(50-60 grams) celeriac, peeled
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1.75 ounces
(50 grams) Pecorino Romano cheese
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6 tablespoons
pomegranate seeds (1/4 pomegranate)
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Leaves from a few springs of flat-leaf parsley
Directions
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Make a dressing with the oils, vinegar, lemon juice, salt and pepper. Taste for seasoning.
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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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