One of my absolute favorite things to do is to go to the farmer’s market without a list, and just grab whatever looks delicious. When I get home, I challenge myself to make a meal using as much of my haul as I can. That’s how the idea for this sandwich was born. It’s a play on a classic French way to eat radishes (on a baguette, raw, with butter, and salt), but the brown bread and the pickle give it a Jewish deli kind of vibe. It’s so simple, so satisfying, and gorgeous to look at. I could definitely see it on the spring menu of any French bistro.
Technically, this is a recipe for quick pickled radishes. The tartine is just a suggestion for how you can enjoy them. This recipe makes two 8 ounce jars (or one 16 ounce jar), and they’ll stay good in the refrigerator for a few months, so you can try them on all your sandwiches, salads, and tacos. Let me know in the comments how you use them!
A FEW NOTES:
- I recommend a brown bread for this; wheat, rye, or pumpernickel. But this is your lunch. You can use any bread you like.
- I use the stalks of the fennel in the pickling liquid, but you can of course use slices of the fennel bulb instead. There aren’t too many applications for fennel stalks, so this is a great way to use them up. Then you can use the fronds as a garnish on the tartine.
- About the pickling spice: Feel free to use any combination of spices you like, but McCormick makes this blend that I really love. It’s a blend of cinnamon, allspice, mustard, coriander, bay leaf, ginger, clove, cardamom, red and black pepper, and mace. It’s convenient (11 spices already expertly blended) and it’s economical. You don’t have to buy out the spice aisle just to try out pickling.
- I’m not the biggest proponent of kitchen gadgets, but I do recommend getting a mandolin if you cook with a lot of vegetables. I have this one by Cuisinart, and I love it. It’s easy to clean and store, and It’s got a big hefty guard on it that holds the food in place and keeps your fingers far away from the blade.
EQUIPMENT: Mandolin (not required, but highly recommended), Mason Jar(s) or other Sealable Container(s), Saucepan, Cutting Board, Knife
Pickled Radish Tartine
Ingredients
- FOR THE PICKLES
- 2 cups Radishes, thinly sliced
- 2 Fennel Stalks
- 2 cloves of Garlic, crushed
- 2 tbsp Dill, chopped
- 1 cup Water
- 1 cup Red Wine Vinegar
- 3 tbsp Sugar
- 1 tbsp Salt
- 1 tbsp Pickling Spice Blend
- FOR THE TARTINE
- Crusty Bread
- Plain Greek Yogurt
- Arugula
- Freshly Cracked Black Pepper
- Fennel Fronds (optional)
Directions
- Step 1 Thinly slice your radishes. If you’re using a mandolin, anywhere between 1/8 and 1/16 of an inch.
- Step 2 Pile the radishes into mason jars or other airtight containers along with the fennel stalks, garlic, and chopped dill. (If you’re using multiple containers, just divide the supplementary ingredients evenly among them).
- Step 3 Add water, vinegar, sugar, salt, and pickling spice to a saucepan and bring to a simmer/gentle boil over medium heat until the sugar and salt are completely dissolved.
- Step 4 Pour the liquid over the contents of the jar(s), making sure all the radishes are completely submerged. Seal tightly, and refrigerate overnight.
- Step 5 To assemble the tartine, slice your bread thickly. Spread a layer of greek yogurt over the top, then layer on your pickled radishes and arugula. Garnish with freshly ground pepper and chopped fennel fronds if you have some left over.
SUB LIST:
| Plain Greek Yogurt | Mild Spreadable Cheese |
| Arugula | Baby Spinach, Watercress, Dandelion Greens, Frisee |
