• ½ pound black radish (available at many green-grocers, specialty and ethnic markets, and some will-stocked supermarkets)
• Coarse kosher salt
• 5 tablespoons finely chopped shallots
• About 1 tbsp plus 2 tsp fresh lemon juice
• ¼ tsp grated lemon zest

• About 4 tbsp excellent-quality extra-virgin olive oil or Olive Oil Schmaltz
• Freshly ground black pepper
• 2 small Belgian endives
• 2 tbsp chopped fresh parsley, preferably flat-leaf.

1. Peel the radish and grate it coarsely in a food processor or using the large holes of a hand grater. Place in a colander or strainer, sprinkle with 1 tsp 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, stirring it every 15-20 minutes. Squeeze all moisture from the radish, rinse with fresh water, and squeeze thoroughly dry again.
   
   
2. Meanwhile, in a small bowl, combine the shallots, lemon juice, zest, and olive oil or schmaltz; season well with salt and pepper. Stir in the grated radish and allow the flavors to mingle and meld for at least 20 minutes.
   
   
3. Cut the endives into fine shreds, then toss with the grated radish and shallot mixture. Taste and adjust seasonings (It takes quite a bit of salt), adding more oil or schmaltz and lemon juice as needed. Sprinkle with the parsley. Serve with Chopped Chicken Liver or Chopped Eggs and Onions.

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