Jacob Kenedy’s Radish and Celeriac Salad

As a preview to the world’s greatest restaurant festival - and as part of our food month this April - we have teamed up Taste of London to offer an exclusive recipe for readers.

Today Jacob Kenedy, chef patron of Bocca di Lupo in Soho, London reveals how to make his shaved radish and celeriac salad with pomegranate, pecorino and truffle oil taken from the latest BOCCA cookbook. Read on to find out how to make this tasty dish...

Shaved Radish and Celeriac Salad with Pomegranate, Pecorino and Truffle Oil

Serves 4 as a starter


1 bunch breakfast radishes (about 8)

½ black radish, or 5cm green mooli (available from Chinese greengrocers), or mooli – about 150g

A chunk of celeriac, about ¼ very small bulb, peeled (50-60g)

A little chunk of Pecorino Romano cheese (about 50g)

¼ pomegranate, seeds picked out, or 6 tablespoons seeds

A few sprigs of flat-leaf parsley, leaves picked


1 tablespoon white truffle oil

5 tablespoons extra virgin olive oil

1 tablespoon white balsamic vinegar

Juice of ¼ lemon (or two more tablespoons white balsamic)


Step 1: Make a dressing with the oils, vinegar, lemon, salt and pepper. Taste for seasoning.

Step 2: Do the following just before you serve, as radishes dry out, and celeriac blackens with time. Wash the radishes (both red and black, don’t peel either), and shave thinly – best on a mandolin. Use a potato peeler to shave the celeriac and Pecorino. Toss the lot with the pomegranate seeds and parsley and dress lightly.

Step 3: Serve in haphazard but tall piles on individual plates, or in a bowl to share from.

Tickets are now on sale for the world’s greatest restaurant festival, Taste of London, which will return to London’s Regent’s Park between 21-24 June and celebrate the best of world class cuisine. To book tickets go to