For a long time, I was misguided. I have repented my ways and am attempting to make amends. Yes. I’m talking about radishes. <br /> <br />I really used to dislike them – too crunchy, too accrid on my tongue. To own the truth, I still can’t eat a big chunk of radish, especially if it’s very spicy. But when they’re thinly sliced into a salad like this one, these crispy red and white root vegetables are absolute perfection. In France, radishes are eaten as an after-school snack, dipped into coarse salt and soft butter. The simple combination of those flavors – radish, butter, salt – inspired this beautifully quick salad. <br /> <br />This is a more of a technique than a recipe. I didn’t make exact measurements, but was just tasting and admiring colors to see how much of an ingredient to add. <br /> <br />The parsley compliments the crunch and pepperiness of the radish. Altogether, the two make a pretty strong flavor profile. Enter bread, butter, and cheese. <br /> <br />The salad is piled on top of buttered and toasted sourdough toasts. The toasted, buttery bread provides another kind of crunch, but a little warmth and softness to counteract the possible harshness of the radish and parsley.The cheese is the simplest but most important part. I picked a classic Syrian cheese, which has the light flavor of ricotta but the texture of a harder buffalo mozarella. I leave it in big crumbles on the side to pop into your mouth in between bites of salad-atop-bread. <br /> <br />The salad is dressed very simply – olive oil and balsamic. The former provides a fruity sweetness, the latter a sweet-tart tang.

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