What can you do with a bunch of radishes, besides slice them into a salad? Serve them the Provencal way with unsalted butter and a special sea salt or fleur de sel. As an aperitif or appetizer, they impart a peppery bite that is smoothed out with sweet butter. Quarter or cut the radishes in half longways, and place on a platter alongside a pat of butter and a pile of salt. Smear and sprinkle liberally.