Pic from The Splendid Table
Week 3 Newsletter
Recipe from The Splendid Table
Not only is this another wonderful hot weather meal, the butter in the recipe will also tame the spiciness of your radishes (just a tip if you're trying to introduce a picky eater)
1 standard-size baguette
6 tablespoons unsalted butter, room temperature
1 tsp flaky sea salt
1 bunch radishes, trimmed, washed, and thinly sliced
1 small handful salad greens of choice
Pinch fresh garden herbs such as chives or tarragon (optional)
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 greens 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.