Good question...no wrong or right answer... the French simply set out sweet butter, radishes and Fleur de sel and the quests put the butter on the radishes (leave the leafy tops on just trim off the root) and dip in sea salt (fleur de sel).
Ina Garten butters the bread and serves the radishes on the same serving dish as the buttered bread next to some sea salt; her guests help themselves and dip the radishes in the salt if they wish.
Others thinly slice the radishes (soaked in ice water for 30 minutes or so) and make open faced sandwiches on sweet or herbed buttered bread- 1/4-inch-thick diagonal sliced baguette or thinly sliced party rye or black/brown bread found in many supermarkets at the deli counter... top with a sprinkle of kosher salt or Maldon salt or fleur de sel; whatever you have. I soooo want some, NOW! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />
