French Breakfast Radish
French Breakfast radishes are a unique heirloom variety that's my favorite radish to grow. Radishes are good sliced onto salads, but they can also be thinly sliced and sauteed along with the green onions or even pickled.
Store roots in sealed plastic bag in fridge. Will keep in good condition for well over a month.
1 bunches radishes, trimmed
Unsalted butter, room temperature
8 1/4-inch-thick diagonal slices baguette
Maldon sea salt or coarse kosher salt
Place radishes in medium bowl of ice water and chill at least 30 minutes and up to 2 hours. Drain radishes and slice thinly.
Spread butter generously over baguette slices and sprinkle lightly with sea salt or coarse kosher salt. Arrange radish slices atop buttered baguette slices and serve.