Radishes

Who loves radishes?!
(silence...crickets...)
Wait, no, I do!

With only 7 radishes and way too much time on my hands, I decided to make a fancy lunch for myself.

(1) Essence of Radish:
Per Bon Appetit's "whole vegetable dining" recipe, the first thing to do is... eat the radish. Slap on some butter, sprinkle on salt, and enjoy. Actually, really delicious. But I did feel a little bit like a rabbit with the radish greens still attached and subsequently dangling out of my mouth.

(2) Do Something With the Green Stuff:
Coarsely cut up the radish greens and topped with a simple dijon dressing. Initially feared I was eating something that might in fact be inedible (and that the editors at Bon Appetit were patting themselves on the back having convinced some dumb city girl wannabe foodie that radish greens were in fact food). Lo and behold, though, they were good! They tasted like... lettuce! (See my prior post.)

(3) Make a Sandwich:
Because who doesn't love sandwiches. Though I linked to this before, I just enjoyed it so much that I decided to paste the actual text into this post:

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Open-Face Butter and Radish Sandwich:

2 1/2 bunches radishes, trimmed
Unsalted butter, room temperature
20 1/4-inch-thick diagonal slices baguette
Maldon sea salt or coarse kosher salt

Place radishes in medium bowl of ice water and chill at least 30 minutes and up to 2 hours. Drain radishes and slice thinly.
Spread butter generously over baguette slices and sprinkle lightly with sea salt or coarse kosher salt. Arrange radish slices atop buttered baguette slices and serve.

* * *

I didn't have fancy bread, so I used a whole-grain roll. Toasted, of course.
I also didn't have the patience to chill the radishes in ice water. That would require thinking ahead.
Despite my alterations, for the record, this was one of the most delicious things I've ever eaten in my life.