we harvested the first of our radishes yesterday (note to self: plant even earlier next year, and stagger planting so they're not all ready at once!).
to me, there's no better way to eat radish than to simply wash it and munch on it whole. leave it to the french to improve on this technique by adding...what else? butter and salt. what's not better with butter and salt?? as far as the french are concerned, rien du tout. this technique requires a bit of finesse, however, which i learned from the natives.
RADIS AU BEURRE
1. make a groove your whole radish with a beautiful knife.
2. pick up a pat of fresh butter (in our case, vegan butter - earth balance) on said knife.
3. slowly draw the blade through the groove, filling it with butter.
4. dip in freshly-ground sea salt.
5. bon appétit!
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