I know, I know, this isn't really a recipe. But I couldn't resist sharing my favorite way to each radishes, as the French do. Simply washed clean of grit, and swiped through softened butter with some good salt they are a fantastic combination of crunch, creamy and salty. They make the perfect hors d'oeuvre with a cold glass of white while you're preparing dinner for your guests as everyone hangs out in the kitchen.
1 bunch radishes
2 tablespoons butter, softened
large pinch salt, such as Maldon
Wash the radishes thoroughly in cold water, scrubbing to be sure to remove all grit. Trim tops, leaving a bit of green as an edible handle. Trim long roots, leaving just a nub.
Arrange cleaned and trimmed radishes on a small platter. Place pat of softened butter on same platter, sprinkling salt onto edge of butter, forming a little pile so one can grab as much or as little salt as is preferred in each bite.