Sturdy bread, butter, radish slices, coarse salt. The best.
In the summer it’s nice with sweet, mild radishes like French Breakfast. In winter we get big, plump black radishes (Fr. - gros noir d’hiver, heh!), a storage variety with dense white flesh, a pungent horseradish-y bite, and beautiful matte black skin - they need a healthy slather of butter and plenty of salt to tame them. A tragedy, I know.