2 slices of toast, preferably sourdough or rye
Butter (my favorite is a flavorful one like a beurre de baratte)
2-3 radishes, chilled, thinly and evenly sliced
Sel d'Antibes
Spread a generous layer of butter over the warm toast and let it soften and melt a bit.
Layer the radishes over the butter in a fish scale pattern and sprinkle with as much Sel d'Antibes as you prefer.
Wait for a minute or two, the salt will pull some of the moisture to the surface of the radishes and make them even more refreshing.
• These work great as tea sandwiches. Mix the radish slices with the Sel d'Antibes and allow to marinate briefly, then pat dry. Use a soft country white bread, spread butter on two pieces, then use them to sandwich a layer of radishes. Remove the crusts and reserve those to make croutons.
• You can make this dish as a composed salad as well. Make croutons from the bread using butter, olive oil, and Sel d'Antibes. Cut the radish into matchsticks and mix with more Sel d'Antibes and a bit of lemon juice. Mix the radish with torn gem lettuces, the croutons, and a bit of chopped red onion if you like. Then add lemon juice and olive oil and toss again. Serve right away so the croutons stay crunchy.
• I love making this dish with thinly sliced Persian cucumbers also. Follow the directions in the main recipe, and try using Hanguk or Cancale N11 instead.
Questions? Contact christian@laboiteny.com
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