Last Friday Bob Waldrop shared a delicious idea for taking advantage of the current abundance of radishes. I was inspired to cook ’em up Saturday morning for a great start to a productive day.
I have fond memories of making radish sandwiches with my grandparents in Minnesota. We would generously slather butter on sandwich bread and pile on thinly sliced radishes. These sandwich lunches have such a special place in my memory; I’ve probably mentioned them several times. After we finished the buffet of sandwich combinations — you know how grandmas are food-pushers — we would make a “dessert sandwich” with layers of butter, peanut butter, and maple syrup.
I also enjoy sliced radishes on a toasted and buttered baguette. What else do you do with radishes?