OK, as promised, I tried serving radishes with butter and salt. And they were great! Although, I had a hard time telling if that was because of the radishes, or great because of the butter, salt, and oil on foccacia. I mean, that’s kind of hard to improve upon. But the butter and salt cut the earthy mushroom-iness of the radishes, which I think is a good thing. Maybe that’s why you like them, but I just enjoy their crunch and their spiciness- not so much the funkiness.
And for this simple prep, I was inspired by Cannelle et Vanille to add oregano. So many thanks- it was a welcome addition.