Radish salad

Name: Radish salad
Total time: 15 min
Ingredients: 1 bunch, about 8; ½ (found in Turkish shops); ¼ of a very small one, peeled; 50g piece; 6 tbsp; a few sprigs, leaves picked; truffle oil 1 tbsp; white balsamic vinegar 1 tbsp

15 minutes
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.

December 19, 2014 at 2:31 pm

Ingredients

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

dressing

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

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.