Radish salad
- Preparation and cooking time
- Total time
- Easy
- serves 2
Ingredients
- 1 bunch breakfast radishes, about 8
- ½ (found in Turkish shops) green or white mooli radish or black radish
- ¼ of a very small one celeriac, peeled
- 50g piece pecorino Romano
- 6 tbsp pomegranate seeds
- a few sprigs flat-leaf parsley, leaves picked
dressing
- extra-virgin olive oil
- 1 tbsp truffle oil
- 1 tbsp white balsamic vinegar
Method
- STEP 1
To make the dressing, whisk 4 tbsp oil with the truffle oil, vinegar and some seasoning.
- STEP 2
Wash the radishes, and slice thinly using a mandolin. Use a potato peeler to shave the celeriac and pecorino into strips. Toss the lot with the pomegranate seeds and parsley, and dress lightly. Serve in haphazard, tall piles on individual plates, or in a bowl to share from.
