The French do this marvelous thing with radishes. They serve these crunchy, peppery morsels with softened butter and sea salt, preferably Fleur de Sel. This much loved French hors d'oeuvre is so simple, yet so sublime. We've had these radishes served in a fancy presentation, as shown above—the butter even had chopped chives in it—but my favorite way to enjoy them is the rustic presentation shown below, over a soft bed of bibb lettuce, dressed with French dressing (of course!).
One particular restaurant served bread, so one could make a mini radish tartine. Mmmm... radish radish tartines—that's a whole other blog post for another day.
Spread (ok, slather) a little butter on the radish, sprinkle on some salt...
... and crunch!
Good to the last, zesty bite.
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