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Continue ShoppingAntibes Radish Toast
Radishes are plentiful this time of year and I always have a bunch in my fridge for quick snacks like this, salads, and to cook with. Sel d'Antibes tempers their heat and perfectly complements the butter and bread. It's my ode to the open-faced German sandwiches of my childhood.
Variations & Ideas:
Ingredients
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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
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Sel d'Antibes
Directions
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.
Recipe Note
Variations & Ideas:
• 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.
Food images and recipe © Christian Leue.
Questions? Contact christian@laboiteny.com