Olive Magazine

Radish salad

Published: December 19, 2014 at 2:31 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 2

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.

Nutrition:
NutrientUnit
kcal193
fat17.6g
saturates0g
carbs4g
sugars0g
fibre1.9g
protein5.1g
salt0.32g
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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.

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