Petits radis roses au sel

An appetizer for a hot day!

Easier than a dip, can be made in advance and will not destroy your appetite!

The radishes have to be washed well under cold water, cut the greens leaving just enough to hold the radish with your fingers, and cut the very tip.

They are displayed on ice on a serving dish. You pour some fine sea-salt on the side and serve with a ficelle  or skinny baguette and butter.

Dip the radish in salt and eat it with a slice of  ficelle and butter. Crunchy, Mmm! Close your eyes, does it taste like hazelnut? or better?

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