This simple dish is based on a winter salad served at London’s Bocca di Lupo and featuring celeriac (celery root) as the star ingredient. Get out your mandolin or Japanese slicer to shave the veggies and cheese, or use a very sharp knife to cut them paper-thin. If you don’t have white truffle oil on hand, substitute your best, most flavorful olive oil. The salad will taste just as fresh, if not quite as earthy.
- 1 (10-ounce) celeriac bulb, well scrubbed
- 12 radishes
- 1/4 cup (1 ounce) shaved pecorino Romano cheese
- 2 tablespoons white truffle oil
- 2 teaspoons fresh lemon juice
- Sea salt and freshly ground black pepper, to taste
- 1/3 cup flat-leaf parsley leaves
- 1/4 cup pomegranate seeds
Use a mandolin or Japanese slicer to shave the celeriac and radishes paper-thin. Combine in a large bowl. Whisk together the oil, juice, salt and pepper. Drizzle over the celeriac and radishes; toss to combine. Let stand 5 minutes. Toss in the cheese and parsley. Mound salad on a serving platter; sprinkle with pomegranate seeds.