I started thinking about the little bunches of radishes we’ve been getting every week. Not everyone is a fan of slicing them into salads … but what about cooking with them? Or serving them on a baguette? Probably we’ve all heard about enjoying crunchy radishes spread with a little butter and dipped into coarse salt. America’s Test Kitchen put out this recipe for a radish baguette. I snagged the photo because I loved the watermelon radish version … but think of this when the daikons start arriving in our boxes.
Ingredients:
10 tablespoons unsalted butter 6 tablespoons minced fresh chives, divided Salt and pepper 1 teaspoon lemon juice 1 teaspoon extra-virgin olive oil 1 cup coarsely chopped fresh parsley leaf 1 (18-inch) baguette, halved lengthwise 8 ounces radishes, trimmed and sliced thin Coarse finishing salt
Preparation:
Combine butter, 4 tablespoons chives, 1/4 teaspoon salt, and 1/4 teaspoon pepper in bowl. Whisk remaining 2 tablespoons chives, lemon juice, and oil together in second bowl. Add parsley and toss to coat. Season with pepper to taste.
Spread butter mixture over cut sides of baguette. Shingle radishes evenly over butter and top with parsley salad. Cut baguette crosswise into 12 pieces and sprinkle with finishing salt to taste. Serve.