New York Times
Radish Sandwiches With Butter and Salt
Author:Sam Sifton
6 Ingredients
10 mins
Steven Satterfield, the chef at Miller Union in Atlanta, included this very French picnic recipe in his cookbook, "Root to Leaf." As he points out, the key is to use a lot of butter, a lot of radishes and plenty of salt. The recipe yields four sturdy desk- or school-lunch sandwiches, or you can divide them further, into a dozen little bites for hors d’oeuvres.
Serves
1
Serves
1
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