Black Radish, Carrot, and Fennel Salad with Pecorino Cheese

Preparation info

  • Difficulty


  • Makes about 1½ cups , enough for

    4 to 6


Appears in

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.


For Each Serving

  • 1 small handful arugula (about ¾ cup loosely packed)
  • ¼ cup Citrus Vinaigrette (recipe follows) or Black Pepper Vinaigrette
  • 3 large paper-thin slices black radish
  • 6 thin diagonal slices carrot (about 2 inches long), blanched
  • 6 thin slices fennel
  • 6 to 8 long thin curls pecorino or Parmesan cheese

Citrus Vinaigrette

  • cups mild olive oil
  • 6 to 8 tablespoons fresh lemon juice
  • 1 tablespoon grated lemon zest
  • Salt and freshly ground pepper to taste


Toss the arugula with enough of the vinaigrette to coat and place on a salad plate. Arrange the radish slices on top, then the carrot and fennel. Drizzle with the remaining vinaigrette and top with the curls of cheese.

To make Citrus Vinaigrette, whisk all ingredients together.