Shaved Celeriac, Radish and Pecorino Salad with Pomegranates

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.

Ingredients

  • 1 bulb celeriac, well scrubbed (about 10 ounces)
  • 12 radishes
  • 1/4 cup pecorino Romano cheese, shaved (1 ounce)
  • 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

Instructions

  • Use a mandolin or Japanese slicer to shave the celeriac and radishes paper-thin. Combine in a large bowl. Whisk together the oil, lemon juice, salt and pepper. Drizzle over the celeriac and radishes, and toss to combine. Let stand 5 minutes. Toss in the cheese and parsley. Mound salad on a serving platter, and sprinkle with pomegranate seeds.
Servings: 4
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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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