When you see that unmistakable blush, grab one of the first bright colors to appear at the farmers' markets: a bunch of mild, perfectly crunchy radishes. There's no better way to enjoy those spring gems than with good butter (I like the cultured kind from Vermont Creamery) and a sprinkle of flakey sea salt. To make a meal of this, tear off a hunk of crusty bread, and dress a handful of cress with a squeeze of lemon and a drizzle of olive oil. Or serve a tray of radishes and butter as an elegant cocktail hors d'oeuvre. Either way, this peppery and creamy pairing is one of the highest pleasures of the season.
For more spring salad ideas, with photography by Burcu Avsar, check back in a few days.
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