When living in France, I saw people eating slices of radishes slathered with butter and sprinkled with salt. My reaction was "Ewwww." Raw vegetables dipped in butter just wasn't a combination my mind could wrap itself around; I much prefered my radishes straight. But then I went to the Boulder Farmer's Market and bought a bunch of thick red, pink, and whitish local radishes. They turned out to be wincingly spicy-bitter, so to salvage them, I tried the French trick. And it worked! The butter totally mellowed their bite and the salt was just plain fun. They're not healthy any more--but I don't care!