A great recipe that uses radishes was featured in The New York Times (published March 30, 2015), which is a staple product at Choice Roots, and is available during most of the growing season.
- 1 baguette
- 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
- 2 teaspoons flaky sea salt, like Maldon
- 2 bunches radishes, washed, trimmed and thinly sliced
- 1 small handful arugula
- 1 teaspoon finely minced fresh garden herbs, like chives or tarragon
- Slice the baguette lengthwise and then crosswise, creating four quarters. Spread butter on the tops and bottoms of each quarter and sprinkle with salt. Pile sliced radishes onto the bottoms, then lay the arugula on top of them and sprinkle with the herbs. Top the sandwiches and press them down firmly.
- Serve as is, cut into small sandwiches for hors d’oeuvres, or wrap for lunch.
Adapted from ‘Root to Leaf’ (HarperWave, 2015), by Steven Satterfield. Find the recipe here at The New York Times.