Leave it to the French to figure out that the very best way to enjoy radishes is to slice them thinly then pile them on top of bread that’s been slathered with high quality butter. Add a sprinkle of fleur de sel or your favourite finishing salt, and you’ve got a breakfast treat, quick lunch or easy appetizer. I’ve fed this concoction to people who told me afterwards that they previously had an intense dislike of radishes, and I’d turned them into radish-aholics. While the French would traditionally use baguette or a rustic country loaf, I prepared them this week with both the sourdough and Borodinsky Rye from Pure Bread at the Ottawa Farmers’ Market (they were in my Farmers’ Feast challenge basket) and they were equally delicious. Pair the sandwiches with a cup of strong coffee (mine was made this morning with Monsoon beans from the Market’s Poppa Bean Coffee Company) and you’ll almost certainly be very content with your meal.
- Several thin slices of fresh bread
- Good quality butter, at room temperature
- Handful fresh radishes
- Sprinkling of fleur de sel
- Generously butter the bread on one side.
- Slice the radishes as thinly as possible with a sharp knife or mandoline.
- Arrange the radish slices attractively in a single layer on top of the butter.
- Sprinkle salt over the radishes and devour.