This is so simple I almost didn’t post it. But then it was so delicious in its simplicity that I figured I had to. I got a bunch of radishes in my CSA this week so when I felt the need for a light, refreshing dinner on a 90-degree (yeah.) day, I knew this was just the ticket.
Radishes on their own are sharp and acrid. I ate a slice plain and almost decided against eating them. But I trusted in the magic of fat and salt to tempter their bite. It’s crazy how effective it is — I had to eat another slice after just to double-check they were still tart on their own. (They were.)
This little sandwich is so pretty, you could also turn this into a little canape for a party — a slice of a baguette, topped with the sauce and a slice or two of radish. How classic!
Radish TartineI used pita bread but you can use any type of bread you’ve got on hand. I like to toast it ever so slightly so it provides a firmer base. Extra yogurt sauce will keep for a few days in the fridge, if you can make it last that long.
For the yogurt sauce:
- 1/2 cup plain Greek yogurt
- 1 clove garlic, minced
- zest and juice of half a lemon
- 1 tbsp olive oil
- salt and pepper
- optional: a spoonful of feta, goat cheese, or ricotta
Combine the ingredients in a bowl and stir until totally combined.
For the tartine:
- 1 large slice of bread, one pita, or other bread of your choice
- a few radishes, sliced thin
- yogurt sauce
Toast the bread. Spread a few dollops of yogurt sauce on top, then top with the radish slices. Eat any leftover slices by dipping into the sauce!