Shaved Radish, Celeriac & Pecorino with Pomegranates & Truffle Oil

The Boca di Lupo staple appetizer, on their menu since day one. The very kind chef, ex-Moro Jacob Kenedy, gave me the recipe as I sat at the counter a few months ago. Key ingredient is the black radish--no guarantee that you can even get it at Borough market. Still pretty good without it though.

black radish

red radish

celeriac

pomegranate seeds

flat leaf parsley

pecorino romano

EVOO

white balsamic vinegar

white truffle oil (to taste, couple drops)

S&P

1. slice radishes with mandolin as thinly as possible (taste black radish, if it's too hot soak in ice cold water for 15 mins).
2. slice celeriac very thin as well--best to use a vegetable peeler
3. in a big bowl, toss together all the ingredients and 1/3 of the shaved pecorino, with EVOO, vinegar, S&P
4. assemble on plates, shave more cheese on top, sprinkle more pomegranate seeds