The first time I announced to my husband that I would be serving radish sandwiches for lunch, he looked at me like an alien spacecraft had just landed on our front lawn and I had stepped out of it.
"Huh?" he asked, staring up at me over the newspaper he was reading. "WHAT kind of sandwiches?"
"Radish," I repeated. "And stop looking at me like that. Lots of people eat radish sandwiches."
He made a face and rattled the newspaper. "Radish sandwiches…that just sounds ridiculous," he said, then he went back to reading the paper.
I headed to the kitchen to make some light, crunchy, and not-so-ridiculous, radish sandwiches.
There are a couple of ways to make a radish sandwich. Start with a loaf of crusty French bread, fresh unsalted butter, and several radishes (of course). I get radishes at the farmer’s market and they’re incredibly fresh and very crunchy with a tangy peppery flavor.
Wash the radishes and cut them into very thin slices. Butter a big chunk of the bread. Arrange the radish slices on the bread and top with some salt and pepper.
VARIATION: Another way to make a radish sandwich is to use a plain bagel, instead of French bread, and cream cheese instead of butter. Sprinkle with a little salt.
I served my husband his first radish sandwich that day with a glass of wine. Suddenly it was not just "a ridiculous radish sandwich." It was a delicious "peasant’s lunch," which is what he now calls this simple, light meal. Try it for yourself and see what you think.
No comments:
Post a Comment