Yield
6 to 8 small sandwiches or 20 to 24 hors d'oeuvres

The French figured out a long time ago that the best way to cut the heat of a raw radish is to dip it into softened butter and sprinkle it with salt. They also take it one step further and put it on a baguette, turning it into a light lunch or a snack with wine. The trick is not to skimp on the radishes or the butter. Think of the radish as the meat and the butter as the mayo. If you’re feeling creative, whip the butter with fresh herbs like chives or tarragon. I like to pair this with chilled spring greens soup or wrap it in wax paper and take it on a picnic.

  • 1 standard-size baguette
  • 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
  • 2 teaspoons flaky sea salt
  • 2 bunches radishes, trimmed, washed, and thinly sliced
  • 1 small handful arugula
  • Pinch fresh garden herbs such as chives or tarragon

Slice the baguette lengthwise and crosswise, creating 4 quarters. Place the bread on a cutting board cut sides up. Spread each quarter with softened butter, and sprinkle with salt. Pile sliced radishes onto each quarter, pressing them firmly into the butter. Lay the arugula and herbs across the bottom quarters, and top with the corresponding tops. Press down on the halves firmly with your palms. Place the sandwiches on a cutting board and cut into small sandwiches or hors d’oeuvres.

From Root to Leaf by Steven Satterfield, HarperWave 2015.