Contrary to the weather outside my window right now, spring is over. This means the time of the radish is coming to an end. Sure, you can buy them all year. They even look good in February, but let me assure you the radish is best in spring. Its the most tender, crunchy and gently flavoured in the beginning of the growing season and I get practically giddy when I see it in the markets in May. But the truth is, to everything a season... It's almost time to say goodbye, beautiful, red kissed, peppery, crunchy bit of earth... But don't despair, while its always sad to see the end of the season for a fruit or vegetables, the good news is that at this time of year that also means the beginning of something perhaps even more glorious. Hello pattipan squash, Bing cherries and green beans! But, I will admit, it does get me a little down, so I'm sharing this new salad I've been making in honour of one of my most beloved spring arrivals. In these next couple weeks they will be plentiful in my crisper before taking a more supporting role to more glamorous market stars.
Radishes with butter is a classic French before dinner snack and certainly my favourite way to enjoy them. Crisp, peppery radishes, creamy, salty butter, a piece of country bread. Frankly, there's not much to improve up on here. This recipe features them in all their glory and kisses them with the butter they love, along with olive oil and chives. Tender salad turnips are like family to the radish, so I've included them as well. For this dish French Breakfast Radishes are your best bet for their gentle flavour, but if all you have is classic Easter egg radishes, go for it. Please, do try this NOW. It comes together in moments and looks oh so pretty on the table. Reminiscent of the Italian raw
vegetable dip, Bagna Cauda, this
is a cinch to make.