WHY THIS RECIPE WORKS:
Leave it to the French to come up with one of the most indulgent, rustic-chic snacks of all time. Crusty baguette, radishes, and butter are a time-tested combination. But often the radishes play second fiddle. Here we wanted to really highlight the vegetable.
We started by halving our loaf lengthwise and laying down just enough butter on top to coat both halves. Leaving the baguette whole allowed us to place more radishes on the bread, and made for an impressive presentation. (Easter egg and watermelon radishes are especially pretty.) We shingled thinly sliced radishes all over in a fish-scale pattern, ensuring that each bite was packed with radish flavor. To coax even more flavor out of this dish, we made a simple compound butter with chives and cultured butter. And to complement the pepperiness of the radishes, we topped the baguette with a parsley salad for visual contrast and welcome brightness. Of course, this snack wouldn’t be complete without a generous sprinkle of sea salt. The success of this recipe depends on high-quality ingredients, including European-style butter, fresh baguette, and in-season radishes.
SERVES: 8 to 12
TOTAL TIME: 20 minutes
INGREDIENTS:
- 10 tablespoons European-style unsalted butter, softened
- 6 tablespoons minced fresh chives
- Salt and pepper
- 1 teaspoon lemon juice
- 1 teaspoon extra-virgin olive oil
- 1 cup coarsely chopped fresh parsley
- 1 (18-inch) baguette, halved lengthwise
- 8 ounces radishes, trimmed and sliced thin
- Flake sea salt
INSTRUCTIONS:
- Make the herb butter: In a bowl, combine softened butter, ¼ cup chives, ¼ teaspoon salt, and ¼ teaspoon pepper.
- Make the parsley salad: In another medium bowl, whisk together remaining 2 tablespoons chives, lemon juice, and oil. Add parsley and toss to coat. Season with salt and pepper to taste.
- Spread the butter mixture over the cut sides of the baguette.
- Shingle the sliced radishes evenly over the butter.
- Top with the parsley salad.
- Sprinkle with flake sea salt to taste.
- Cut the baguette crosswise into 12 pieces.
- Serve and enjoy!
