Celeriac, Radish and Fennel Salad with Pomegranate and Parsley

By Tuesday, April 24, 2012

This is without doubt the most delicious salad I have ever tasted. It comes from the Bocca di Lupo cookbook. The recipe suggests having very thinly sliced vegetables, however I prefer them to be slightly thicker to add a bit more crunch to the salad. It is essentially very simple to make, but it is the ingenious combination of crunchy root vegetables with the sweet acidity of the pomegranate seeds and the earthy aroma of the truffle oil that makes this salad so special.

You will need:

1/4 celeriac
1/4 white radish
about 10 pink radishes
100g pomegranate seeds
large handful chopped parsley
olive oil
truffle oil
lemon juice

The preparation is slightly time consuming, but is absolutely worth it in the end! Finely chop the celeriac and both varieties of radishes and place in a large salad bowl. When I make this I prefer the root vegetables to be about a centimetre thick so that the salad has a bit of bite to it. Scatter the pomegranate seeds over. Finely chop the parsley and add to the salad as well.

To make the dressing, pour a few tablespoons of each olive oil into a jug. Add half a lemon's juice and season well. Stir and leave to one side until the salad is ready to serve in order to stop it from going soggy. Enjoy!


You Might Also Like