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By Elizabeth Karmel The Associated Press

A pair of ways to celebrate the humble and tangy radish

I don’t remember when I had radishes with unsalted butter and coarse salt for the first time, but I know that it was in France. And, it was the oblong red-to-fushia, white-tipped French Breakfast radish that I fell in love with. This often photographed radish is what I think of when I think of French open-air markets.