Serves 8 to 10
1 bunch (about 2 dozen) small radishes
8 slices of your favorite dark or white bread, cut into quarters*
1/2 cup unsalted butter, room temperature
Coarse salt or sea salt
*Purchase whole loaves of bread that you will slice yourself.
Wash (don’t peel) and trim radishes; set aside a dozen or so of the nicest leaves.
Place the washed whole radishes in a plastic container; fill container with enough water to cover the radishes, add 4 to 6 ice cubes, and refrigerate for at least one hour.
Just before serving, thinly slice radishes into rounds (sliced paper thin like translucent sheets of ice). Each radish round should be tipped with color. Chop or sliver radish leaves.
Spread one side of each piece of bread generously with butter. Top with some chopped radish leaves and then cover with the slices of radishes. Serve with salt.
Recipe from What’s Cooking America