Preparation info
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Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

  • About

Radishes go best of all with, well, radishes. Throughout history they have been eaten in glorious isolation - usually with nothing more than a little sea salt - and they make a deliciously peppery nibble to enjoy with an aperitif. The French eat them with unsalted butter, salt and baguette, a splendid combination. They are equally good with thin toasted slices of sourdough bread. Radishes really do not combine with any of the usual leaves or vegetables of the European salad tradition, being