Today Jacob Kenedy, chef patron of Bocca di Lupo in Soho, London reveals how to make his shaved radish and celeriac salad with pomegranate, pecorino and truffle oil taken from the latest BOCCA ...

For this salad honoring her German grandmother, Chicago chef Sarah Grueneberg dresses crisp Little Gem lettuce, multicolored carrots, paper-thin turnip slices and radish coins, celery hearts ...

Assemble the salad. Place the romaine leaves around the edges of a large platter. In a large bowl, toss the celery, fennel, Radicchio, endive, radish, mint, dill and olives with the dressing and toss.

Spring radishes are picture-perfect—they deserve to be the star of the show. In this celebratory seasonal riff on egg salad, their assertive horseradish-adjacent flavor is combined with briny ...

celery, radishes and dill pickle. Whisk the dressing ingredients together in a small bowl, then pour the dressing over the salad and toss it until the vegetables are evenly coated. Refrigerate ...

Whether you're making a salad, serving them as an appetizer ... Related: The Right Way to Store Celery So It Stays Fresh and ...

Toss in lemon juice and olive oil, mixing until the celery is glazed. The salad should be juicy and vinaigrette should pool slightly at the bottom of the bowl. Taste and adjust seasoning ...

To serve, divide chicken and marinated avocado between four plates. Spoon radish salad over the avocado and drizzle everything with any remaining dressing.