There are a great number of beautiful French dishes that take ages to make. Luxurious recipes like cassoulet or fresh-baked croissants require hours of hands-on work or days of resting before you can dine — demanding a level of devotion that often lends a reputation of decadence. But if there's one thing French chefs can do, it's keeping their sophistication simple.
On the opposite end of France's culinary complication spectrum, you'll find just as much richness. Take, for example, the French way of consuming radishes with butter. This dish is nearly as simple as its moniker (the third ingredient of salt didn't make the title, but we'll get to that in a minute).
There's a reason that the radish-and-butter popularity has endured. Practically no recipe is needed to get the bright flavor of this mix on your plate — just three fresh and high-quality ingredients. So gather your radishes, butter, and salt, because it's time to get to the kitchen and make this dish.
A little butter will mellow the bite In its purest form, radishes eaten the French way only ask you to spread some butter on fresh, raw radishes, then sprinkle them with salt. The traditional method leaves a small piece of the radish stem intact so that you can hold onto it while you snack. To allow for easier eating, you can cut the radishes in half or slice them before sprinkling with salt, spreading butter, and then salting the butter.
The double salting isn't required, but it does enhance the radish's flavor. Eve.
