Sliced Radishes And Watercress On Buttered Ficelle Recipes

RADISHES WITH BUTTER AND SALT

Steps:

• Arrange the radishes on a bed of sea salt. Spread the butter on slices of toasted bread and arrange artfully on a platter. Serve at room temperature.
• Combine all the ingredients in the bowl of an electric mixer fitted with the paddle attachment on low speed until combined. Do not whip.

SAUTEED RADISHES AND WATERCRESS

Steps:

• Trim radishes and cut lengthwise into 1/2-inch wedges.
• Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute radish wedges with salt, stirring, until crisp-tender, about 12 minutes. Transfer to a platter and keep warm, loosely covered.
• Saute garlic in remaining tablespoon butter in skillet over moderately high heat, stirring, until fragrant, about 30 seconds. Add watercress and saute, covered, until wilted, about 2 to 3 minutes. Return radish wedges to skillet to reheat quickly and serve.

SLICED RADISHES AND WATERCRESS ON BUTTERED FICELLE

Steps:

• 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. (Can be made 1 hour ahead. Cover; let stand at room temperature.)
• *Available at Italian markets and some specialty foods stores.

WATERCRESS, RADISH AND CREAM-CHEESE SANDWICHES

Steps:

• Wash and cut the radishes into wafer-thin slices. Spread the cream cheese on the slices of bread. Press 3 sprigs of watercress into the cream cheese on each slice of bread. Top each with a few slices of radish and salt lightly. Serve open-faced.

WATERCRESS BUTTER

Steps:

• Combine all ingredients in a blender or food processor.
• Mix on high speed for 30 seconds.