I am starting to realize I have a radish obsession. And I was never even a big fan of radishes. So the use of this ingredient is either an indoctrination of the classic French apéro dish, radis au beurre (radishes dipped in butter or eaten in slices atop buttered bread) or a realization of the versatility of this healthy, bitter root vegetable. I can sometimes gage the ubiquity of certain traditional French dishes based on my boyfriend. He is part of a very small minority of French citizens who do not eat cheese or drink wine–then again, he might be the only one in this category– but he introduced me to the classic radish dish on one of our first dates. I was shocked: this cheese hating guy who lives on pasta and chocolate cake, was showing me the delicacy of radishes in butter as they were given along with the bread as soon as we sat down. It was such a strange combination to me... it still is, but it makes sense in terms of flavor at least.
So after Part I and Part II of my unconscious radish obsession, here is my third, tropical adaptation in light of my annual late winter Miami-hibernation period. This recipe combines starfruit with thinly sliced watermelon radishes drizzled with melted virgin coconut oil–which hardens on contact with the cold fruits–along with splashes of balsamic vinegar.
Watermelon radishes, 2-3
Virgin coconut oil, 2 tablespoons
Slice radish as thinly as possible. Slice starfruit
Spread over plate and drizzle with the melted virgin coconut oil, balsamic vinegar and sprinkle with S+P