Grated Radish Salad
1 pound Black Spanish radishes
Leaves from 4 to 6 stems flat-leaf parsley (about 2½ tablespoons)
1 teaspoon ground cumin
1 lemon, juiced (4 teaspoons)
2 tablespoons extra-virgin olive oil
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
Scrub the radishes, but don't peel them. Grate them on the large holes of a box grater and then toss in a mixing bowl with the parsley, cumin, lemon juice, oil, salt and pepper.
Let stand for 5 minutes before serving.
Serves four.
Cook's note: Be sure to use the Black Spanish radishes called for in this recipe, which is a take on celeriac (celery root) remoulade. Their nutty, dense flesh will absorb the dressing without turning soggy.
@Recipe nutrition:Nutrition values per serving: 80 calories, 7 g fat (1 g saturated), 5 g carbohydrates, 2 g fiber, 1 g protein, 0 cholesterol, 630 mg sodium.
Emily Horton for The Washington Post