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Wednesday, May 21, 2014

Baguette aux radis, beurre et sel (Raw radish, butter and salt baguette) (French)

The French love mixing pink radishes with butter, either in their raw form (like the case here) or even by cooking them together. Indeed, fewer combinations were ever more inspired - the butter releases hints and flavors in the radishes that would otherwise pass unnoticed. I really, really love this. Next time you feel like a sandwich, try this. It's tres bon. :)
Recipe sources: here and here.

Last year: Spanakopita (spinach and feta pie) (Greek).
Two years ago: Cucumber salad with poppy-seed vinaigrette (raw vegan).
Three years ago: Mexican corn-cakes with avocado-scallion salsa and refried beansCrispy baked chicken with Teriyaki sauce and Potato and herring salad.

  • a small French baguette, freshly baked
  • a thick slice of the best butter you can find (I used organic, 82% fat), at room temperature
  • 4-5 pink radishes
  • a pinch or two of freshly ground sea salt or Fleur de sel

Slice the baguette in two, horizontally. Spread butter generously on it. Thinly slice the radishes and arrange them on top, in an even layer. Sprinkle the salt and it's done. Dig in! :)


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