Behold the radish. You either love them or you hate them (we love them). There are so many varieties, with names like Shunkyo Semi-long, French breakfast, and Nero Tondo, all with subtleties of bite and flavor. But mostly we find ourselves with the grocery-store variety, which do just fine.
You don’t really need to do anything to a radish other than clip off the stem and rinse it off before you pop it into your mouth. But then you think, A sprinkle of sea salt might be nice. And then, What if I dip it in melted butter?One thing leads to another and before you know it, you’re slicing them into paper-thin half-moons, tossing them in anchovy-garlic dressing, and arranging them on toast points slathered with butter. And then…well, then you have to have a picnic.
Radish-anchovy-butter toast is easy yet elegant and perfectly expresses our credo here at Picnic Fancy—just, you know, make it nice.
- 8 slices white sandwich bread
- 6-8 radishes
- 1/4 cup garlic-anchovy dressing*
- 2-3 tbsp butter Unsalted, softened
- 1/2-1 tsp fleur de sel or Kosher salt
- Trim the stem and root ends of the radishes, wash in cool water, cut in have length-wise, and slice each half into paper-thin half-moons. Should equal 1-1 1/2 cups.
- Toss sliced radishes in a bowl with the garlic-anchovy dressing and set aside to marinate while bread toasts.
- Stack the slices of sandwich bread, trim the crusts from all four sides to make uniform rectangles, cut the slices diagonally from corner to corner to make 16 triangles, and lightly toast.
- Allow toast points to cool before spreading thickly with the softened butter and topping with a partly overlapping layer of radish slices. Sprinkle with salt and make it nice.