Sobre esta receta

Un clásico adorado de bistró francés que demuestra que la comida excelente no necesita ser complicada. Rábanos crujientes y picantes en capas sobre mantequilla fría y cremosa en pan perfectamente tostado — terminado con una pizca de sal marina en escamas. Este es el tipo de merienda que te detiene a mitad de una mordida y te hace preguntarte por qué no comes esto todos los días. La clave es usar la mejor mantequilla que puedas encontrar y cortar los rábanos tan finos como papel para que cada bocado esté equilibrado.

Instrucciones

1. 1

   Slice the radishes as thinly as possible — about 1/16 inch thick. A mandoline works best, but a sharp knife is perfectly fine. Place them in a small mixing bowl of ice water for 5 minutes to make them extra crisp and curl slightly, then drain and pat dry with a paper towel.

2. 2

   Toast the sourdough bread slices until deeply golden and crisp on the outside but still with a little chew inside. A toaster oven, broiler, or dry skillet over ^[medium-high heat] all work well. You want real color — pale toast won't hold up to the toppings.

3. 3

   While the toast is still warm, spread each slice generously with cold unsalted butter — about 1 tablespoon per slice. Use the back of a spoon or a knife to press it on thickly. The contrast of cold, creamy butter against warm, crunchy toast is the whole point. Don't let it melt completely.

4. 4

   Arrange the sliced radishes over the butter in a single, overlapping layer, covering the toast edge to edge. If using lemon juice, give the radishes a very light squeeze now for a little brightness.

5. 5

   Finish with a generous pinch of flaky sea salt over each slice. Add freshly ground black pepper and snipped chives if using. Serve immediately — this is best eaten the moment it's assembled.