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