Radish salad

  • serves 2
  • Easy

A colourful fresh side salad from Umbria, consisting of crunchy radishes, juicy pomegranate seeds and celeriac in a quick but special white balsamic and truffle oil dressing.



  • breakfast radishes 1 bunch, about 8
  • green or white mooli radish or black radish ½ (found in Turkish shops)
  • celeriac ¼ of a very small one, peeled
  • pecorino Romano 50g piece
  • pomegranate seeds 6 tbsp
  • flat-leaf parsley a few sprigs, leaves picked


  • extra-virgin olive oil
  • truffle oil 1 tbsp
  • white balsamic vinegar 1 tbsp


  • 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.

Nutritional Information

  • Kcals 193
  • Carbs 4g
  • Protein 5.1g
  • Fat 17.6g
  • Salt 0.32g
  • Fibre 1.9g