Shaved radish and celeriac salad with pomegranate, pecorino and truffle oil
3.73 Ratings
olinsloan
- Serves
- 4 as a starter
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.
Ingredients
- 1 tablespoon white truffle oil
- 5 tablespoon 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 ounce (50-60 grams) celeriac, peeled
- 1.75 ounce (50 grams) Pecorino Romano cheese
- 6 tablespoon pomegranate seeds (1/4 pomegranate)
- Leaves from a few springs of flat-leaf parsley
Featured Video
Directions
- Step 1
Make a dressing with the oils, vinegar, lemon juice, salt and pepper. Taste for seasoning.
- Step 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.