Grated Black Radish and Endive Salad in Shallot Vinaigrette

Preparation info
  • Yield: about


    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About


  • ½ pound black radish (available at many greengrocers, specialty and ethnic markets, and some well-stocked supermarkets)
  • Coarse kosher salt


Peel the radish and grate it coarsely in a food processor or use the large holes of a hand grater. Place in a colander or strainer, sprinkle with about 1 tablespoon salt, and mix well. Weight the radish down with a plate, and heavy object like a can of tomatoes, and allow to drain for about 1 hour,