Radishes and butter

I was sitting there, ready to order. I wished the food was on the table already, as the day of long walks and museums in Paris had tired me. Yet, the choice still had to be made. It was all French food at the restaurant, and to spare the hazard of choosing one appetiser, we kindly accepted the suggestion of the waiter and ordered a shared appetiser.

Served in a silver étagère of four small bowls, the appetiser arrived. It included sausage, lentil salad, rémoulade, and radishes with butter and salt, which I knew was the French obsession (the latter), yet I had not tried it yet. So I started with that. I took that radish, spread a bit of butter on top, and added a piece of bread afterwards. I did not speak, as I needed to take a moment to understand that very unknown combination to me. Was it love at first sight? No. But close.

It was a week later at home when I served the same plate and enjoyed those buttery radishes one by one, not even thinking of how much butter I had consumed. Some French say that this combination is as good as it is but is exceptionally tricky, as you might end up including more butter than radishes in those bites. And, truth, it is.

But should one avoid this dish, then? Never. When the radishes arrive in spring, wash them and serve with butter sprinkled with some salt. You can omit the bread, but you should not. And then, thoroughly enjoy how the tartness of the radish dances so beautifully with the richness of butter.