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Radish Salad with Truffle Oil and Pecorino Cheese

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Joanne Cooke, Level 1
Joanne Cooke
This wonderful, fresh radish salad with truffle oil is perfect to serve on a cold winter's evening. It is incredibly healthy, deliciously peppery, and great for a vegetarian guest. Join Chef Joanne Cooke, as she introduces you to this "Cicchetti" or side dish from Venice, in this Grokker Premium Video.

Cooking Recipe

Servings: 2

1/4 cup European or French radish, sliced thinly
1/4 cup diakon radish, sliced thinly
3 tbsp pomegranate seeds
1 tsp truffle oil
2 tbsp parsley, finely chopped
2 tbsp pecorino, grated
Salt and pepper to taste

1. In a bowl mix together all the radishes, the truffle oil, and season lightly with salt and pepper, making sure the radishes are completely covered with the oil and seasoning.

2. Add half of the parsley, and mix thoroughly.

3. To serve, garnish with the rest of the parsley, the pomegranate seeds, and the grated pecorino.

Radish Salad & Truffle Oil
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