Recipe for May 27, 2007
You either love them or you don’t. If you’ve always eaten them plain here’s an old (maybe new to you) way to enjoy radishes.
Remove the leaves then wash and trim root ends. Refrigerate radishes in ice water for added crispness several hours before serving. Slice the baguette in one-inch slices. Butter the bread. Slice radishes, not too thin, not to thick. Place on buttered bread. Sprinkle with salt and pepper. You can be a creative cook by adding chives, lemon or *orange zest, or parsley to the softened butter, but not all at once!
Radishes are complimented by
from Culinary Artistry by Andrew Dornenburg and Karen Page
*Available at the Old Cheney Road Farmers’ Market