For most of my life, I did not like radishes. I found them too harsh, almost acrid. I don’t know if my change of heart comes from grown-up taste buds or from access to better radishes, but I do know that it’s this simple recipe that changed my mind.
A couple of years ago, I came back from my weekly CSA vegetable pickup with a beautiful bunch of multicolored radishes. Even though I had never liked them, this bunch of golf-ball-size globes in purple, pink, and white was just too pretty to pass up. I put my veggies in the fridge and started browsing my cookbooks and the internet for things to do with radishes.
I wish I could remember where I found this idea (which incidentally cleared up for me the name “French Breakfast” radish). Apparently it’s a common, simple French sandwich, which is (you guessed it) eaten for breakfast.
Here’s the recipe. Ready? Take a slice of bread. Spread it with softened butter. Cover with slices of radish. Sprinkle with salt. Eat.
Of course, this is the kind of simple dish where quality is of paramount importance – especially, in this case, the bread. A nice baguette is certainly an option, but I was introduced to the sandwich on slightly sweet whole-grain bread, and that’s how I like it best. Use real butter, beautiful fresh radishes, and a shower of coarse salt. The contrast of flavors and textures – sweet, sharp, grainy; soft, crisp, creamy, juicy – is wonderful.
And I really do eat it for breakfast.