The first time I tried radishes with butter and sea salt was about 10 years ago in France. It’s a curious combination but a perfect one. The peppery and sharp taste of the radishes is rounded off by the smooth butter and a hit of salt. How can something so simple be so good? I don’t have the answer, but it is.
I had radishes in the fridge and remembered that there was a recipe for Radish Sandwiches in Wednesday’s Food section of the NYT. (The recipe was adapted from Steven Satterfield’s cookbook, Root to Leaf.) You could follow the NYT recipe but there is no need. All you need is bread, butter, salt and radishes (salad greens are optional): slice a baguette in half lengthwise and crosswise; spread a generous amount of unsalted butter onto the bread (on both halves – don’t be shy); top one side with thinly sliced radishes; sprinkle on some salt; add greens (I used arugula, as suggested in the recipe); top with other half of baguette et voilà!
Traditionally, radish sandwiches are served open face but I wanted to try the “closed” version because I liked the idea of adding arugula. Bon appétit!
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