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.

For more information about this vegetable, click on Black Radish Overview.