Guest writer: Pamela Walker, writer and local farm and food activist (www.GrowingGoodThingsToEat.com)
I mostly eat radishes thinly sliced and added to salads of mixed lettuces. But when I crave radishes on their own, I love them something like this recipe from Gabrielle Hamilton, with butter from Old Windmill and with the addition of sourdough bread from Cloud Cliff Bakery. This combination makes a great breakfast or lunch or an appetizer for dinner.
Radishes with Sweet Butter and Kosher Salt
Yield Serves 4
Time 5 minutes
Ingredients:
- 1 bunch red-globe or French-breakfast radishes, well washed to remove any sand, but left whole with a few stems intact
- 4 tablespoons excellent unsalted butter, waxy and cool but not cold
- 1 tablespoon excellent coarse kosher salt
Preparation:
- Divide the radishes among small plates.
- Neatly cut the butter into 4 small portions, and set on plates.
- Pile a small amount of salt on each plate.