Still in the mood to re-create what I enjoyed during my childhood, here is another simple one: radishes with salt and butter.
It doesn’t need to be big, just few radishes for each person in order to get the diner/lunch started.
1 or 2 bunch of radishes.
Unsalted butter at room temperature.
Trim the radishes and cut off the leafy greens by leaving a half inch intact, just so that it is easier to hold the radishes while dipping.
Serve on a platter with the radishes, butter and salt.
Slice the radish almost through the leafy greens but not completely. The radish should not be cut into two but slightly open so that you can put some butter into the opening.
Dip in the salt and take a bite. This step can be repeated as long as you still have some of the radish left!
Most importantly: enjoy!