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1
If the greens on your radishes are pretty, leave them on; if not, trim off the greens.
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2
If your radishes arent completely dry, the butter will not cling to them.
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3
Arrange the radishes on a plate.
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4
Put the butter on the plate or in a small crock and the fleur de sel in a small pile on the plate or in a small dish.
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5
To eat, spread a thin film of butter on a radish, sprinkle with fleur de sel, and insert into your mouth.
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6
Possibly the best way to experience the pleasures of artisan salt is to use it on the simplest of foods.
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7
Make toast, butter your toast, sprinkle with a pinch of fleur de sel, and bite.
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8
A shimmer of salt, a wave of butter, a harvest of grain, and your mouth is alive.
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9
Which brings me to my point:
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10
Never, ever, ever buy salted butter.
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11
Ever.
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Why sully your butter with the refined industrial salt invisibly blended into butter when instead you could bless each bite with a kiss of fleur de sel and ascend to paradise?
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13
Of course, never, ever, ever is a long time.
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14
If you go to France and have a chance to buy beurre sale, a lovingly crafted butter typically using cream from grass-pastured cattle in Normandy combined with top-notch fleur de sel from south of Brittany, do so.
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15
Beurre sale is to mass-produced salted butter what fresh sushi is to frozen fishsticks.
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16
If you are like me, you will just grab a baguette, find a park bench, and sit there, watching the lovers stroll by and making sweet, sweet romance with your butter and bread.
