Shaved Celeriac, Radish and Pecorino Salad with Pomegranates and White Truffle Vinaigrette
This simple dish is based on a winter salad served at London’s Bocca di Lupo. Get out your mandoline 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
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 mandoline 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.