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Sliced Radishes and Watercress on Buttered Ficelle

Sliced Radishes and Watercress on Buttered Ficelle


  • 1/4 cup unsalted butter, room temperature
  • 18 thin diagonal slices ficelle or other narrow baguette
  • Fleur de sel (fine French sea salt)
  • 1 small bunch watercress, trimmed
  • 4 watermelon radishes or other large radishes, very thinly sliced
  • Edible flowers or daikon radish sprouts* (optional)

Recipe Preparation

  • Spread some butter over bread slices. Sprinkle with fleur de sel. Top each bread slice with 2 watercress sprigs. Spread 1 side of each radish slice with butter. Place 2 radish slices atop watercress, buttered side down, overlapping slightly if necessary to fit. Top with flowers or sprouts, if desired. DO AHEAD Can be made 1 hour ahead. Cover; let stand at room temperature.

  • Watermelon radishes have white skins but are magenta inside; look for them at farmers' markets. Easter Egg radishes (which have a purple, red, or pink skin) or regular radishes can also be used.

Recipe by Sarah Tenaglia, Janet McCrackenReviews Section

Watch the video: Michaels Pan-Roasted Ribeye with Radishes Recipe. The Chew (July 2021).