This recipe was published in Bon Appetit in September and comes from Taste by Niche, a restaurant in St. Louis. Their words: A quick sauté tames the bite of the radishes and gives them a lush texture.
Ingredients:
1 tablespoon olive oil (I used butter) 1 bunch radishes with leaves 1 tablespoon fresh lemon juice Salt and pepper
Preparation:
Trim and quarter the radishes and cut the leaves into thin slivers.
In a large skillet, heat the olive oil (or butter) and add radishes. Sprinkle with coarse salt and sauté until tender and browned in spots, about 7 minutes. Remove from heat. Stir in lemon juice, slivered leaves and season to taste with salt and pepper. Good warm or at room temperature. Serve with baguette slices rubbed with fresh garlic.
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