Black Radish, Carrot, and Fennel Salad with Pecorino Cheese

Preparation info
  • Makes about 1½ cups , enough for

    4 to 6

    • Difficulty


Appears in

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 occas