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(recipe, Deborah Madison)
A good radish sandwich can be nothing more than sweet butter spread on bread and topped with sliced radishes and sea salt. But this is an easier way for getting the radishes and butter on quickly (and getting them to stay on), especially if you’re making radish sandwiches for a crowd.
- 6 radishes, breakfast radishes, or a mixture of red, purple, and pink radishes, tender greens attached
- 4 Tbsp. unsalted butter
- 1 tsp. finely grated lemon zest
- Baguette slices, for serving
- Wash and trim the radishes and their leaves. Thinly slice the radishes into rounds, then crosswise into narrow strips. Each should be tipped with color. Chop the leaves. You should have about ½ cup.
- Mix the butter with the lemon zest until it’s soft, then stir in the chopped radishes, radish leaves, and a few pinches of sea salt. Spread on slices of crusty baguette and serve.