by Divine Domesticity on March 14th, 2009
I omitted the whole 'arrange the radishes on a bed of sea salt' business that is called for in Ina's directions and just sliced them up and added them to the sandwich. It has a nice onion flavor to it, so if you are adverse to a lot of onion flavor, you might want to omit the radish and add some London broil on top. Pretty tasty either way, I must say.
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2 bunches radishes with the tops intact
Good salted butter or Herb Butter, recipe follows
1 French baguette, sliced diagonally, and lightly toasted
1. Arrange the radishes on a bed of sea salt. Spread the butter on slices of toasted bread and arrange artfully on a platter. Serve at room temperature.
1/4 pound unsalted butter, at room temperature
1 1/2 teaspoons minced scallions
1 1/2 teaspoons minced fresh dill
1 1/2 teaspoons minced fresh parsley leaves
1/2 teaspoon freshly squeezed lemon juice
1/2 teaspoon kosher salt
Pinch freshly ground black pepper
2. Combine all the ingredients in the bowl of an electric mixer fitted with the paddle attachment on low speed until combined. Do not whip.
Recipes from Ina Garten