the radish

Ever since I dined at Affriolé on 17 rue malar I've been a major fan of french radishes.  They served endless radishes with sea salt and amazing bread with even better olive butter. The dinner was fabulous too.

Have them for a mid-afternoon snack, something to nibble on before dinner, or just throughout the day, like me... When I took the cooking class with Susan Loomis she introduced me to black radishes. Cut 'em up, plop it on a piece of breaded butter, and sprinkle it with pepper. You won't be disappointed!!!