Radish, Butter and Bread
1 bunch (approximately 2 dozen) small, firm, fresh radishes
8 slices best-quality dark or white bread, cut into quarters
1/2 cup unsalted butter, room temperature
Fleur de sel, coarse salt, or sea salt
Wash (don't peel) and trim radishes; set a dozen or so tender, fresh leaves aside.
Place the washed whole radishes in a plastic container; fill container with enough water to cover the radishes, add 4 to 6 ice cubes, and refrigerate for at least 1 hour.
Just before serving, thinly slice radishes into rounds (sliced paper thin like translucent sheets of ice). Each radish round should be tipped with color. Chop or sliver radish leaves.
Spread one side of each piece of bread generously with butter. Top with some chopped radish leaves and then cover with the slices of radishes.
Serve, offering the salt at the last minute before eating (let each guest sprinkle their own salt on top of the radish slices).
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