The simplest way to enjoy radishes is on a slice of soft bread, with butter and salt. This recipe takes it a bit further, making radishes into a zippy sandwich that can be enjoyed as a meal or cut into smaller pieces for a cocktail or tea sandwich.
1 baguette (or dark pumpernickel)
8 tablespoons unsalted butter, room temperature
2 teaspoons flaky sea salt
2 bunches radishes, washed, trimmed and thinly sliced
1 small handful arugula
1 teaspoon finely minced fresh garden herbs
Slice the baguette lengthwise and then crosswise, creating four quarters. Spread butter on the tops and bottoms of each quarter and sprinkle with salt. Pile sliced radishes onto the bottoms, then lay the arugula on top of them and sprinkle with the herbs. Top the sandwiches and press them down firmly.
Serve as is, cut into small sandwiches for hors d’oeuvres, or wrap for lunch.
Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.