Radish salad
- Preparation and cooking time
- Total time
- Easy
- serves 2
Skip to ingredients
- 1 bunch breakfast radishesabout 8
- ½ (found in Turkish shops) green or white mooli radish or black radish
- ¼ of a very small one celeriacpeeled
- 50g piece pecorino Romano
- 6 tbsp pomegranate seeds
- a few sprigs flat-leaf parsleyleaves 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
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.
