One of the easiest vegetables to grow and the first to pop up in spring are radishes. A simple vegetable with its own beauty that can make a simple meal gorgeous. There are so many ways to enjoy them, but this is a favorite and so easy to prepare. It makes for a great brunch item or a side to big salads and grilled foods.
- 2 bunches radishes, trimmed
- 1 stick of unsalted butter, room temperature
- 4 – 6 slices of good artisan bread, toasted (we used a seeded semolina loaf. Any good bread will do. I just try not to use rye or garlic because it interferes with the flavors of butter, herbs and and radishes)
- Kosher salt or sea salt
- 1/2 C fresh herbs, chopped (like a dill, chive, or tarragon – or combination of herbs)
- Cracked black pepper
- Drizzle of herb olive oil (optional)
After trimming radishes, place in a bowl of ice water for about 20 minutes. Toast your sliced bread. Generously spread butter on bread and lightly sprinkle salt over each piece. Drain your radishes, pat dry and slice thinly. Decoratively arrange radishes over buttered bread. You can overlap as seen in picture. Top with a sprinkling of chopped herbs and cracked black pepper. We like a drizzle of good green herb olive oil on the top as well.