Black Radish, Carrot, and Fennel Salad with Pecorino Cheese

Preparation info

  • Makes about 1½ cups , enough for

    4 to 6

    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

This salad does what a salad should do—perk up the palate and stimulate the appetite. It is light, piquant, and very pretty. We slice the radishes on a slicer or mandoline and hold them in ice water where they curl up a bit. The fennel needs no blanching (you could use celery), but do cook the carrots in boiling water for a minute or two and refresh them in cold water. They should be thin but not as thin as the radish. The choice of vinaigrette is up to you. I like the citrus for most occasions, but the black pepper vinaigrette can be a wonderful “hit.” If you cannot find the black radishes, you may use daikon, but it will not have that elegant black trim. You may also make this salad without the radish, in which case, please use the black pepper vinaigrette for accent. To make cheese curls, shave the piece of cheese with a sharp vegetable peeler.