Of Rye and Radishes
I remembered many years ago when my brother was in medical school in Brussels, Belgium, we drove out to the countryside to a specialized restaurant to partake of a Spring ritual of eating radish and cream cheese sandwiches. It being Belgium, I have a vague memory of beer drinking being involved.
No, I did not mill the rye to have flour to bake bread but I did buy a loaf which provided the base for the same sandwich I ate several times a day a few days running.
The recipe is simple: for each sandwich take a slice of rye bread and spread with softened sweet butter. I wanted to combine spicy greens along with the radishes knowing that the butter would temper the heat and provide a taste contrast. I picked some mizuna and placed it on the bread followed by radishes cut in half lengthwise and topped with a garnish of curly cress and a sprinkling of a little coarse sea salt. 
