Radish and Butter Tartines

May 13, 2014

As a defiant response to Sad Desk Lunches, the Food52 team works to keep our midday meals both interesting and pretty. Each week, we'll be sharing our happiest desk lunches -- and we want to see yours, too.

Today: Keep things simple -- and French -- with spring's most perfect lunch: radish tartines with butter and salt. 

Radish Tartines on Food52

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The art of eating lunch at one's desk requires a bit of make-believe: Make believe you are in a fancy restaurant! Make believe you are enjoying a leisurely meal in Alice Waters' garden! Make believe you are in France!

If you've chosen option number three and are feeling gallic, a radish tartine is just the thing. All it requires is some good bread, some good (salted!) butter, a few radishes -- your cheapest option at the market these days -- and a few flakes of salt. It is a perfect spring food, and needs no elaboration. 

More: You could also toss your radishes with white beans and tarragon, for a petit salade.

I just googled the French words for "desk" and "lunch" and they are, respectively, bureau and déjeuner. Very elegant! The word for radish, radis, leaves a little something to be desired -- it sounds like something you'd study in geometry, or a typo. But luckily you still have beurre, and sel, and, antithetically, pain, a word whose meaning completely reverses when turned into italicized francaise. Repeat them over and over to yourself as you assemble your lunch, and your bureau will begin to feel like a bistro.

You can even make believe that your plastic, cafeteria-issue knife is made of silver, with a decades-old patina. I'll play along.

Radish and Butter Tartines

Makes one

One thick slice of hearty bread, toasted if you like
Best-quality salted butter
A few radishes
Flaky salt

See the full recipe (and save and print it) here.

Tell us: What's your favorite springtime lunch to eat at the office?

Photo by Mark Weinberg

See what other Food52 readers are saying.

  • Laura Griffiith
    Laura Griffiith
  • Kristen Miglore
    Kristen Miglore
  • Christopher Elliott
    Christopher Elliott
  • Liz
  • Joy
Marian Bull

Written by: Marian Bull



Laura G. July 11, 2014
This is a B I N G O !
simple and nice.
Kristen M. June 30, 2014
The happiest desk lunch.
Christopher E. June 30, 2014
great farm market staple in June. What is best way to store radishes?
Liz May 14, 2014
This is great with parsley on top too!
Kristen M. June 30, 2014
Love that!
Joy May 13, 2014
French? Is that what you call Depression Era food. My mom made this for us all the time when I was a child! Something she picked up from her parents who were scrimping pennies during the Depression.
Posie (. May 13, 2014
I don't even like radishes (don't judge) -- but this is so pretty that I want it daily.
Gaia G. May 13, 2014
Simple, scrumptious, economic, and French! A few of my favorite things :)
Cher M. May 13, 2014
Delish with homemade ricotta too!
Marian B. May 13, 2014
Ricotta makes everything better.
Ali L. May 13, 2014
Alice Waters got into a heap of trouble serving this as an appetizer in her restaurant. It was expensive and so simple that people were wondering why they were paying exuberant prices for it. I, however, think this is delicious and made with the proper ingredients is totally worth it.
Marian B. May 13, 2014
So interesting -- I can both see why Chez Panisse would serve this, and why people wouldn't want to pay lots of dollars for it. Luckily, it's cheap to make at home!
Girl I. May 13, 2014
So very French & so very delicious. Love this simplicity.