Radish salad
Published: December 19, 2014 at 2:31 PM
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serves 2
Easy
Total time: 15 mins
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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.
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Ingredients
Nutrition
-
1 bunch breakfast radishes
about 8
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½ (found in Turkish shops) green or white mooli radish or black radish
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¼ of a very small one celeriac
peeled
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50g piece pecorino Romano
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6 tbsp pomegranate seeds
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a few sprigs flat-leaf parsley
leaves picked
dressing
- extra-virgin olive oil
- 1 tbsp truffle oil
- 1 tbsp white balsamic vinegar
Nutrition: per serving
- kcal193
- fat17.6g
- saturates0g
- carbs4g
- sugars0g
- fibre1.9g
- protein5.1g
- salt0.32g
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Method
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step 1
To make the dressing, whisk 4 tbsp oil with the truffle oil, vinegar and some seasoning.
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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.
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