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The First Radishes Of Spring

March 20, 2013

early spring perfection

Spring officially begins this week, which means the radishes are right on time.  I sometimes have trouble coming up with anything interesting to do with them, because it’s so easy to just clean them and eat them as they are for pre-dinner snacks.  But last night, seeing the remains of a pyramide of goat cheese in my fridge and the tail end of a loaf of Poilâne bread on my counter, I decided to make tartines.

snack time

Truly, these could not be simpler.  Cut the bread into rectangles (or whatever other shape you like), place/smear some fresh goat cheese on each piece, top with rows of sliced radishes, and sprinkle with a little sea salt.  I used truffle salt, because I have some, but porcini or other mushroom salt would be good too (make your own by grinding dried mushrooms to a powder and mixing it with fleur de sel or other coarse sea salt), as would an herbed salt.



These made an ordinary Monday night feel like something a little special, and made me feel like a bit of a domestic goddess.  If radishes, butter, and salt are a classic, this is an excellent twist on the theme, if I do say so myself.

Originally published on Seasonal Market Menus.

  1. March 20, 2013 7:52 pm

    That sounds delicious. Especially when the novelty of spring radishes are waning (and would be especially beautiful with the watermelon radishes that intermittently come your way, right??)

    • March 21, 2013 3:17 pm

      Great idea! I’ll have to remember this when the watermelon radishes pop up!

  2. April 24, 2013 2:48 am

    What a creative use of radishes. Alas ours are probably 6 weeks out yet 😦

  3. April 25, 2013 7:32 pm

    Inger – So far, they’re the only spring produce we’re getting. Everything seems to be running late this year!

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