French Breakfast Radishes
These are French Breakfast radishes. I’m not quite sure what makes them so much more French than the typical radishes I’ve eaten, or why I would eat them for breakfast, but they're tasty and that’s really all that matters. Just as a side note, there is no actual French custom of eating radishes for breakfast…
The French Breakfast radish is a little milder than the Easter egg or globe varieties that we are more accustomed to seeing at the market. This one has a little less of a bite – making it great in dishes when you want some heat but not an explosion.
Other than eating them raw, which the French do with sweet butter and salt (which I can confirm is a lovely way to enjoy them), you can sauté, roast and braise these and other radishes. They are particularly good when paired with salmon and lemon. Think a spring vegetable, including radishes, pot au feu with salmon… And remember that because they can have strong flavour, they can be paired with strong flavours. If you roast them, try with shavings of Ossau Iraty (a strong Basque sheep milk cheese) or pair them with cilantro in chicken soup.
They also don’t always make an appearance at the market, so catch them while you can. I found mine at Atwater market.
NSpielmann
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