I’ve really fallen in love with radishes. They are the manifestation of freshness. They remind me of their Asian counterpart, daikon, which I grew up eating all the time, usually in pickled or boiled form.
But who knew eating raw radishes, butter and salt together could be so delicious? I didn’t, until today.
I always read about this intriguing combination in David Lebovitz’s blog and Instagram photos. A Google search showed me it’s quite common in France as a snack with crusty slices of bread.
Of course I had to try it for myself. I sliced some beautiful rosy radishes into thin disks, sprinkled some sea salt on them then dipped the slices in soft, unsalted butter. What a trio! Simplicity at its finest. The butter mellows the radish’s unique spiciness and crunch just right… and you can never go wrong with fleur de sel.