After what has seemed like an endless string of gray days, the sky has broken open here in Atlanta with cloudless skies and stunning sunsets. It’s been warm enough to have the patio door open, windows pushed forward, curtains pulled back. It’s been much needed – I’m in a bit of a rut this week. The same chunky sweater, the same black tights, sensible shoes that I would normally only wear to work. I’m feeling like I’m as bland and boring as the weather has been. My leaves need some sunlight, that’s for sure.
Puttering around the house working on posts to share with you towards the end of the week, my mind immediately went to these beautiful radishes I threw in the basket at the farmers market. Up until this point, they’ve been looking a little bedraggled with some wilty tops – I also spied the first English peas of the season already but that’s another post. This (often misunderstood) vegetable finally started feeling frisky again anticipating spring. I know how they feel.
Instead of doing my usual sliced radishes with butter (or whipped-up feta) on a piece of bread, I took the box grater after some of them. Mashing them into some room temperature butter and a little S&P, they made a great spread for a slice or two of dense, toasty pumpernickel. Just to lighten things up a bit, a quick salad of simply dressed watercress went right on top. I must say – please watch your fingers when grating a radish. The only color that should come from a grated radish is the perfectly pink skin. I say this because I care.
* A side note: the title of the post isn’t a typo or a sentence fragment. It’s an actual saying – allegedly originating in New England. It’s used like the phrase “cut the mustard”. Bet you didn’t know that!
Radish Butter Tartines – makes 4 large open faced sandwiches
– Working on a stable surface or cutting board, grate the radishes. Scoop all the bits up and place in a small bowl. Mix in the softened butter with the tines of a fork. Add a pinch of salt & pepper and set aside.
– In another small bowl, add the watercress, lemon juice and olive oil. Toss gently but thoroughly and set aside. You want this well coated but not at all soggy.
– In your toaster/ toaster oven / preheated oven on a sheet pan, toast the bread lightly. While still warm, divide the radish butter spread between the four slices of bread. Top with a small handful of the dressed watercress. Serve immediately.