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Bastille Day

Tartine with Mustard Mayo and Mashed Avocado and Radishes with Butter and Salt

by:
October  4, 2022
4
2 Ratings
Photo by James Ransom
  • Serves 1
Author Notes

Sometimes I need to be reminded of the simple not-quite-recipes that are just as pleasing as an elaborate feast.
Here I share this humble gem, along with another favorite, fresh radishes with butter and salt. Happy lunching. —Amanda Hesser

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Ingredients
  • Tartine with Mustard Mayo and Mashed Avocado
  • 1 teaspoon Dijon mustard
  • 1 teaspoon mayonnaise
  • 2 slices whole grain bread, toasted
  • 1/2 ripe avocado, peeled
  • a few drops lemon juice
  • Salt
  • Radishes with Butter and Salt
  • handful fresh radishes with their tops attached, scrubbed
  • Fresh unsalted butter, just below room temperature (so it's soft but not oily)
  • Flaky sea salt like Maldon
Directions
  1. Tartine with Mustard Mayo and Mashed Avocado
  2. In a small bowl, blend the mustard and mayonnaise. Spread on the toasted bread. In another bowl mash the avocado with the lemon juice and salt to taste. Spoon the avocado over the mustard mayo and spread it to the edges.
  1. Radishes with Butter and Salt
  2. Dip the radishes in butter and then salt. Crunch!
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See what other Food52ers are saying.

Recipe by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.

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16 Reviews

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Karen B. February 21, 2015
This tartine and the radishes with butter are my secret indulgence when no one else is around and I'm fixing a little something for myself.
RoastedBeet January 24, 2013
So how do you prevent the avocado from going brown in between lunch prep and lunch time? Does the lemon juice preserve the green color? Or will your little ones eat it even if its getting brown?
carol_tanenbaum July 14, 2011
Horseradish on oyster crackers; radishes & scallions dipped in salt -- took me right back to my childhood. Just happen to have all the ingredients for the tartine and radishes and a split of Champagne. Might just extend Bastille Day to Bastille Week!
carol_tanenbaum July 14, 2011
Horseradish on oyster crackers; radishes & scallions with salt. Took me right back to my childhood. Just happen to have all the ingredients for the tartine & radishes, and a split of Champagne. Maybe I'll extend Bastille Day for a week!
Marylou H. July 11, 2011
I found your tartine recipe and it looks delish. I have everything so I am going to make it right now. I have some flax seed bread that I think it will be wonderful on.
Amanda H. July 11, 2011
That sounds great -- happy eating!
Number F. July 10, 2011
Thank goodness for creative people like you Amanda!! I am eating a salad as I am reading this. -- Romaine, tomato, celery and a sliced radish, covered w/ Romano cheese and Vidalia onion dressing. Reallygreat tasting. BUT - this is the ONLY way I know how to eat radishes - in a salad. TOMORROW I MUST TRY YOUR RECIPE WITH BUTTER AND SALT. THANKS AGAIN.
Amanda H. July 10, 2011
Hope you like the combination. It's hardly a recipe, but figured it was worth noting!
JackieA July 10, 2011
That bread looks incredible! I could eat that alone.
Amanda H. July 10, 2011
Yes it's that great grainy, sturdy, and sweet (but not dry) bread. I love it, too. Makes the best toast.
glendau July 10, 2011
My dad has always eaten butter and radish sandwiches (butter the bread, slice the radishes and put on the bread, salt, yummy). People always look at me funny when i tell them about those delicious sandwiches that are now a favorite of mine.
Amanda H. July 10, 2011
Nice. My dad ate things like that, too -- he loved horseradish on oyster crackers.
lacerise June 29, 2010
Never got to the radish portion of the meal, but the tartine was scrumptious. Thank you!
Amanda H. July 31, 2010
You're welcome!
MemeGRL June 20, 2010
I thought the radishes sounded gross but I was so intrigued, I had to try it. Unbelievably good! And it made so much sense--the butter softened the bitterness of the radishes just perfectly. Thanks for this!
Amanda H. July 31, 2010
Glad you liked it!