Radishes
“My work piles up,
I falter with disease.
Time rushes toward me—it has no brakes. Still,
the radishes are good this year.
Run them through butter,
Add a little salt.”
...
A traditional French recipe that relies on quality butter and good bread. A great appetizer or early spring lunch with some cheese and a good glass of wine.
Ingredients
- 1 stick (½ cup) cultured unsalted butter, room temperature
- 2 scallions, diced
- ½–¾ teaspoon salt
- 3 radishes, julienned
- 1 baguette, warmed and sliced
Instructions
Serves 6–8 as an appetizer
In a bowl, mix the butter with the scallions and salt, set aside for 30 minutes. Spread the bread with the butter mixture and place a small mound of radishes on each slice. Serve.
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