Complement fresh, peppery radishes with good butter and crunchy sea salt for a low-effort yet elegant spring appetizer that’s been perfected by the French. Here, soy-based miso and sesame oil add extra layers of savory, toasty richness.
The heirloom French breakfast radish is sweeter and more delicate in flavor than “hotter” varieties. Select bunches with fresh-looking leaves. Remove the tops, and store them (unwashed) in a damp paper towel in a plastic bag for up to a week. Sauté the greens with pasta or grains, roast them for an easy side, or use them raw in salads.
