French Radish Sandwiches
- 1 French baguette
- 1/2 cup (1 stick) Darigold butter, softened
- 2 bunches French radishes, rinsed, tops removed and sliced
- 1 tablespoon sea salt (Fleur de Sel)
Cut baguette into 4 equal pieces; slice each piece in half lengthwise. Spread butter on cut sides of each piece of bread; arrange sliced radishes over butter to cover the baguette. Sprinkle salt liberally over radishes. Serve immediately. (This is traditionally an open-faced sandwich.)
RECIPE YIELD/SERVING SIZE
Makes 4 servings.
Note from Chef Jacques Boiroux: This sandwich was a treat when I was a schoolboy and is still very popular to this day all over France. When radishes were out of season, shaved chocolate was substituted (minus the salt) for an even greater treat.