Perfect summer fare for hot, sticky days. This salad is raw and inexplicably good. I can’t take the credit for the marriage of ingredients as the base of it has to be credited to the wonderful chef Jacob Kennedy of ‘Bocca Di Luppo’ fame. However, being a meddler in the kitchen I have altered a few things, (and very slightly at that), namely by adding in some fennel. This salad is clean and crisp, tastes healthy, looks pretty, (check out the jewel-like pomegranate) but has a shadow of naughtiness with the addition of truffle oil, which adds a wonderful intensity and depth.  It’s a stunning summer starter or light lunch.

Fennel, Radish, Celeriac and Pomegranate salad with Pecorino and Truffle oil

Serves 4 as a starter

1 fennel bulb

100g of celeriac

1 bunch of radishes

1/2 pomegranate

Sprig of flat leaf parsley

Shavings of aged Pecorino


1 tablespoon of white truffle oil

5 tablespoons of extra virgin olive oil

1 tablespoon of white balsamic vinegar

Juice of 1/2 lemon

Salt and pepper

Essential kitchen gadget: Mandolin

Make the dressing first by whizzing all the ingredients together.

15 minutes before you need to serve push the radishes, fennel and celeriac through a mandolin on a thin/ fine setting – pop in a bowl with a splash of olive oil and lemon juice. Toss together.

Shave the Pecorino into a separate bowl and de-seed the pomegranate into a separate bowl.

Layer up the salad with the raw vegetables, Pecorino, scattering of pomegranate seeds and a spoonful of dressing between each layer – throw a few sprigs of flat leaf parsley over the salad and serve immediately.


For a wide selection of Pecorino have a look at what Olivino has to offer :http://www.olivorestaurants.com

Or http://www.lafromagerie.co.uk/

For more on Jacob Kennedy – his cookbook is a feast for lovers of Italian food – ‘Bocca Cookbook’, or better still his restaurant http://www.boccadilupo.com/.

About lardersaga

Joanna Preston is mother of the 'little people', 1 pink and 1 blue, and wife to saintly Mr.Patience! After a decade dedicated to cooking for others (Alps, Africa and founding 'Sugar & Spice') my attention is now solely in the home kitchen. We are a food obsessed family that adore growing, sourcing and cooking delectable feasts for friends and family!
This entry was posted in Little black foodie book, Picnic party, Seasonal salads, Vivacious vegetables. Bookmark the permalink.

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