Radish, Butter & Salt

Although the combo is nothing new, I got the idea of treating the radishes this way talking to M. Gilles, an old boulanger from a few villages over from my grandmother's. Radish this way is not only prettier but makes the application of butter so much easier.

Longish red radish
French butter
Guerande salt

1. Clean radish, leave a half inch of stem. Slit radishes twice criss-cross, ie four slivers, 80% of way up to stem.
   
2. Place radish into ice water for a couple hours; they will open up like a flower.
   
3. Add butter and salt to taste