For lunch yesterday: an open face sandwich on homemade rye bread, with fancy-pants cultured butter, sliced radishes, and a sprinkling of fleur de sel. On the side are the radish tops, quickly tossed in a hot sauté with olive oil, salt, and pepper. They turned gorgeously crisp and were slightly bitter, like arugula.
Five Minute Photo Shoot: Radish and Butter Sandwich
April 9, 2010 – 2:00 PM