关于此食谱

一道深受喜爱的法式小酒馆经典菜，证明了美食无需复杂。脆爽、辛辣的萝卜铺在冷的、奶油状的黄油上，再放在完美烤过的面包上——最后撒上一小撮片状海盐。这是那种让你咬到一半就停下来，让你想知道为什么不每天都吃的小食。关键是使用你能找到的最好的黄油，并将萝卜切成纸一样薄，这样每一口都是平衡的。

步骤说明

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.