Nice radishes at the market today. Favorite way to eat them: with good butter and flakes of sea salt. Then toss the leaves with peppery olive oil and a splash of lemon juice.
Also got some cheerful young asparagus, a pint of garlic-stuffed olives, and a pot of pate (top 3 ingredients: chicken liver, bacon, double cream....). Sustenance for a cold and grey May Saturday.
2 comments:
ummm.. the pate sounds lovely.
the radishes too! I would never have put butter and radishes together, but google had a few recipes with that combo so you don't get all the creativity points I was originally awarding you. :)
It's a very french way to eat them. And it's mentioned in Fergus Henderson's Nose To Tail Eating, a book that you should have, and if you don't, go order it right now. So no credit is due to me. But cool, crunchy, peppery radishes scooped through softened butter with some sea salt....
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