Black Radish Salad Recipe

(French: Salade de Radis Noir)

Ingredients for 4 people:


- 1 pound (half a kilogram) of black radishes

- 7 ounces (200g) Crème Fraîche (if you don't have Crème Fraîche, use either soured cream or just use ordinary cream)

- Juice of half a lemon

- Salt and pepper





Preparation Time: 10 Minutes

Cooking Time: 0 Minutes






  • Peel the black skin off the radishes.

  • Finely grate the radishes until you have 1 pound (400g) of grated black radish.

  • In a bowl, mix the grated radish with the Crème Fraîche (or cream) and the lemon juice.

  • Stir in some ground pepper (to taste) and a generous amount of salt. Taste to see if it has enough salt (it should have a slightly salty taste).




  • It is important to finely grate the radishes. If coarsely grated, they will retain a slightly unpleasant woody texture.

  • It takes several minutes to grated the radishes. If someone happens to wander into the kitchen and asks if they can help, this is a good task to delegate.

  • This dish keeps well so it can be prepared in advance. It can even be made the day before, if it is kept in the refrigerator and covered.

  • Although this dish is titled as a "salad", it should be served as a side-dish rather than an entree.

About Black Radishes:


The black radish is part of the cuisine of continental Europe, in particular of eastern Europe. However, it is not commonly used in the UK or USA. They can be used in a variety of different dishes, including soups, stir-fry or salads.


It is black on the outside (thus it's name) and has white flesh. It can either be round in shape, or it can be elongated. The skin (the black exterior) is not suitable for eating and is peeled off. The flesh itself has a firm, crisp texture (similar to turnip). When raw the texture is slightly woody, which is mildly unpleasant to eat, so it is either cooked (making it softer) or it is shredded or finely cut to remove the woody aspect.


There are two types of black radish: spring and winter. Spring radishes are grown and harvested early in the growing season, while winter radishes are grown late and harvested in the fall or winter. Most cooks prefer the winter radishes, in part because spring radishes tend to be somewhat bitter.


When buying a black radish, choose one that is firm and crisp, with an even black exterior. Avoid ones that are soft or wrinkled. They can be stored for several weeks in the refrigerator (remove their leafy tops when storing).

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