As Lia noted in our Friday Digest e-mail update, we’re trying something new on NOURISH Evolution: We’re building this week’s Monday/Wednesday/Friday posts around a single nourishing menu. (If you haven’t signed up for Lia’s Friday updates, you can do so on our homepage.)
This week’s menu is elegantly simply and seasonal with a subtle Italian flair that feels just right for late winter. Here’s what we have in store:
- Monday: Simple Winter Salads (Shaved Celeriac, Radish and Pecorino Salad with Pomegranates and White Truffle Vinaigrette)
- Wednesday: Local Meat CSAs (Spiced Roast Pork Loin with Sweet Potato Puree with Honey and Crispy Shallots and Spicy Sauteed Rainbow Chard with Golden Raisins)
- Friday: Throw-Together Desserts (Chocolate Crostini with Orange Zest and Sea Salt)
So, today we’re highlighting simple winter salads, and that gives me a chance to share this inspirational salad of shaved celery root (celeriac) and radishes. Now, celery root and radishes are pretty humble ingredients–in fact, celery root is downright homely. But it’s all about treatment, as I was reminded the other week, when Richard and I lunched at at London’s Bocca di Lupo, Chef Jacob Kenedy’s Soho eatery that specializes in regional Italian cicchetti (small plates). I ordered the shaved celeriac and radish salad with pecorino mostly because I figured we could use a plate of something veggie-centric in what was shaping up to be an otherwise-indulgent meal.
It turned out to be one of the afternoon’s highlights. It was earthy yet bright and light–everything you want a winter salad to be. A drizzle of white truffle oil underscored the earthiness of the crunchy, paper-thin slices of celeriac and radish while the cheese added a pleasant salty hit and a sprinkling of pomegranate seeds contributed a tart note and gorgeous color.
It’s a delicious starter in our menu, and, I can attest, hearty enough to stand alone for a light lunch or supper.