adapted from Chez Panisse Vegetables
Choose a very fresh sweet baguette (we recommend Red Fox, of course!). Cut it in half lengthwise and spread liberally with unsalted butter. Wash and trim radishes, leaving on their tender leaves. Cut the radishes in half lengthwise and place them on the buttered baguette. Garnish with salt-packed anchovy filets or cured fresh anchovies and ground black pepper.
