A weekly instalment of what’s seasonal.
When it comes to radishes, I like to keep things simple. And raw. No braised radish with rabbit quenelles for me. This post is more of a reminder to eat radishes than a recipe, per se. Radishes are available and inexpensive year round. It’s easy to forget that they can be local and seasonal which is exactly what they are right now. Radishes are one of the quickest plants to germinate and they grow easily.
Here is a favourite sandwich from my youth. It makes a quick, light lunch served with a hard-boiled egg. Cut into squares, it’s a gorgeous accompaniment to an aperitif.
Open-faced Radish Sandwich
- Several slices pumpernickel bread*
- Good quality Cream Cheese or unsalted Butter
- Local, seasonal Radishes, sliced
- Sea Salt (flaky salt such as Maldon is best)
- A few sprigs fresh Thyme
Spread cream cheese or butter generously on pumpernickel. Arrange radish slices in a single layer on the cream cheese to completely cover the surface. Sprinkle with sea salt and thyme leaves. Garnish with a sprig of fresh thyme.
*NOTE: Authentic pumpernickel is whole-grain, dense, black, square and sliced. It does not contain colour. You can find it at health food stores and European delis such as Swiss Pastries.
SWMBO blogs at travellargefamily. She’s currently at work planning an 18-month world voyage with her gang.