I went to America expecting to eat peaches, but that shows how little I know about peach season. Instead, I ate tender, so new they were almost sweet- radishes.
I ate them whole, like baby carrots. (By the way, I detest baby carrots. And baby corn. Anyone else?)
I ate transparent lengths of them in salads.
But after various methods, I decided to try Julia Child’s, who said the best way to eat a radish is to butter it.
So we did that, buying some excellent butter, and since we were serving these at a party with booze, and slippery, buttery fingers were a concern, we bought a couple of baguettes as vehicles. What an snack, and a simple party appetizer- butter, bread, the slight crunch and sharp spice of a thin radish round…and a sprinkling of sea salt, which elevates almost anything.
So: buy a baguette and some excellent butter. Cut the baguette in half lengthwise, slather your good butter over it, and then cut it into three-inch pieces. Press radishes into the buttered bread, and if you feel indulgent, sprinkle it with sea salt. Enjoy.