(recipe from the book Local Flavors used with permission of the author, Deborah Madison)
Makes ½ cup.
A good radish sandwich can be nothing more than sweet butter spread on bread and topped with sliced radishes and sea salt. But you might find that this is an easier way for getting the radishes and butter on quickly (and getting them to stay on), especially if you’re making radish sandwiches for a crowd.
6 radishes-French Breakfast radishes or a mixture of red, purple, and pink radishes
4 tablespoons unsalted butter
1 teaspoon finely grated lemon zest
- Wash and trim the radishes. If the leaves are tender and fresh, set a dozen or so aside, stems removed. Slice the radishes into thin rounds, then crosswise into narrow strips. Each should be tipped with color. Chop the leaves. You should have about ½ cup.
- Mix the butter with the lemon zest until it’s soft, then stir in the chopped
radishes, radish leaves, and a pinch of salt. Spread on slices of crusty baguette