1 bunch (approximately 2 dozen) fresh radishes
12 small, tender radish leaves
8 slices good quality bread, cut into quarters
1/2 cup unsalted butter, room temperature
Sea salt
Place the washed whole radishes in a bowl and fill with enough water to cover the radishes, add 4 to 6 ice cubes, and refrigerate for at least 1 hour. Drain and lay on a clean dish towel.
Slice radishes into paper thin rounds. Each radish round should be tipped with color. Cut radish leaves into thin ribbons.
Spread one side of each piece of bread generously with butter. Top with some radish leaves and then with the slices of radishes.
Serve immediately, offering the salt at the last minute before eating.
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