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Sometimes, I like radishes best with salt and lemon. I’ll add generous amounts of each so they go limp and release their juices. Or I add just enough of each to temper the bite and preserve the satisfying crunch. I also take pleasure in eating radish slices one by one, adding the tiniest pinch as I go.
A bunch of radishes, crusty bread, soft butter, and flaky salt is a nice little snack. If you eat enough butter, maybe a meal? Sauté the radish greens alongside, add some cured meat or eggs, and you have an all out feast.
There’s no reason to be precious about radishes, though. They can just as easily be sautéed alongside whatever you have going or sliced into a salad. The greens are delicious and can be braised potliiker style or folded into mac and cheese.