Radishes with herb butter

Growing up, we didn’t have a lot of money, but kudos to my parents because I never knew it.  I thought we were rich.  For instance:  in my lunch box, my mom would sometimes pack finger sandwiches (like cream cheese and black olives with the crust cut off).  My friends thought these treats were so exotic, so much cooler than what they had, and often we’d trade, so I readily gave away my super cool finger sandwiches for bologna and mayonnaise on wheat and some Cheez-its.  

It wasn’t until I was older that I learned the finger sandwiches were a result of necessity:  we couldn’t afford lunch meat that week and the jar of black olives, unopened at Thanksgiving, was the only thing in the pantry staring my mother in the face.  The cupboard, as they say, was bare.

These lean times, though, would produce what would later become my favorite summertime snack:  fresh radishes.  They were inexpensive and  my mother could buy a whole bag of them for less than $2.  So she did...all the time.   We’d sprinkle salt in one hand, dip the radish in it, and eat it in one or two bites—the whole bowl of them—until the sharpness of the vegetable would start to sting the back of our throats and we’d have to stop.



Fast forward 30 years:  I was at a cozy French Bistro in Chicago called Maisson Brasserie (sadly, now closed), and instead of bread, they brought a tray of radishes, salt, and sweet cream butter to the table. Delicious, and so unexpected!  I’ve adapted the dish for you here. Should you wish to go one step further and incorporate herbs into the butter, I've included that option below.  

I always serve this on Easter and both my mother and I laugh about how far our favorite snack has come.  I hope you love it as much as we do.

 

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(WHAT YOU WILL NEED)

1 bag fresh radishes, cleaned and trimmed on both ends

kosher salt

1 baguette, sliced on the diagonal
8 ozs. unsalted butter (room temperature)

IF YOU CHOOSE TO MAKE HERB BUTTER, ALSO PURCHASE:
2 tsp. fresh chopped dill
1 tsp. fresh chopped chives
1 lemon

                                                

If making herb butter, do so first:  8 ozs unsalted butter (softened, at room temperature), 2 tsp fresh chopped dill, 1 tsp. fresh chopped chives, 1 pinch salt, the juice of 1/2 lemon.  Mix all together and place in bowl.  Can be refrigerated until ready to use, but bring back to room temperature before serving.

Place kosher salt in a small bowl for dipping.  Assemble all on tray, in a way that looks pleasing to you.  Uncork a crisp, bubbly, icy-cold prosecco to share with your friends and enjoy!