The Simple Things

In the USA, my mother usually kept radishes in the vegetable bin and sliced a few into her green salads. I felt pretty neutral about this vegetable until I discovered the French way of serving them: as a starter, with butter and salt. You put a little butter on your radish, then dip the buttered end in some salt. We like to use seasoned salts such as "sel fin au fenouil."

I do wonder about the limited use for radishes in France. The butter/salt combination is practically the only way I've ever eaten them here. What about you? Do you have any ideas for this colorful spring vegetable?