“I like the radishes to be as paper thin as possible. This salad is typically made with crème fraiche but I like to use yoghurt to make it lighter. David Tanis is not going to get mad.

Adapted from David Tanis’ Radishes a la Creme


½ pound large red radishes or daikon
Sea salt
¼ cup crème fraîche, or a little more
A few drops of milk (optional)

1. With a mandoline or a sharp knife, slice the radishes as thin as possible. Arrange the slices on a platter. Sprinkle lightly with salt.
2. If the crème fraîche is quite thick, beat it with a spoon for a minute to lighten it up, or thin with a few drops of milk or water. Spoon it generously over the sliced radishes. Finish with as much freshly ground pepper as you like.

A drizzle of fruity olive oil, about 1 tablespoon, is a delicious indulgence spooned over the crème fraîche at the last minute. Or garnish with spicy radish sprouts and chopped chives. You can also serve the radish salad on thinly sliced rye bread for great little open-faced sandwiches.