A California Kiss on a Parisian Classic: Jambon & Spring Radish Tartine
There is nothing that transports me to a sunny table in the 11th arrondissement faster than thinly sliced Jambon de Paris draped over good, crusty sourdough. When I first moved to California, I found myself craving that simple bistro lunch, but a thick slab of butter just didn't match the bright sunshine outside my kitchen window. Enter my avocado-Dijon whip. I was chatting with Hector, the farmer who grows those impossibly peppery French breakfast radishes at the Santa Monica market, and he handed me a perfectly ripe avocado. On a whim, I mashed it with a heavy spoonful of sharp Dijon and a pinch of sel gris. Mes amis, it was a revelation! This tartine is so special to me because it completely bridges my two homes. You get the Parisian soul from the ham and my absolute favorite—a perfectly jammy egg—but the California sun shines right through that creamy avocado base. Want to make it your own? Toss some quick-pickled shallots on top or squeeze a little Meyer lemon over the radishes before serving. Pour yourself a chilled glass of natural Gamay, find a patch of sunlight, and devour.
Featured Recipe
Parisian Café Tartine with Jambon, Spring Radishes & Avocado-Dijon Butter
There is nothing that transports me to a sunny table in the 11th arrondissement faster than thinly sliced Jambon de Paris on good bread. Here, we give the classic bistro tartine a California twist with a whipped avocado-Dijon butter, vibrant shaved spring radishes, and my absolute favorite—a perfectly jammy egg. It's the ultimate lunch to pair with a chilled glass of natural Gamay.
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Timeline
Ingredients
- 2 large Eggs(Ideally at room temperature)
- 2 thick slices Rustic sourdough bread(Cut about 3/4-inch thick)
- 2 tbsp Cultured butter, softened(Take it out of the fridge an hour before)
- 1/2 Ripe avocado(Should yield gently to pressure)
- 1 tbsp Whole grain Dijon mustard
- 1 bunch Mixed spring radishes(French Breakfast or Watermelon radishes are beautiful here)
- 1 tbsp Grapefruit juice(Freshly squeezed)
- 1 tbsp Extra virgin olive oil(Divided use)
- 4-6 slices Jambon de Paris(About 3 oz total; very thinly sliced)
- 1 tbsp Fresh chives, finely chopped
- to taste Flaky sea salt(I love Maldon for this)
- to taste Black pepper(Freshly cracked)
Instructions
- 1
Bring a small saucepan of water to a gentle boil over medium-high heat. Meanwhile, prepare a small bowl filled with ice water.
5 min
Tip: Make sure your saucepan has enough water to completely submerge the eggs.
- 2
Using a slotted spoon, gently lower 2 large eggs into the boiling water. Cook for exactly 6 and a half minutes for that perfect jammy center. When the time is up, transfer them immediately to the ice bath to stop the cooking.
7 min
Tip: If your eggs are straight from the fridge, add 30 seconds to the cooking time.
- 3
While the eggs are bubbling away, mash 1/2 ripe avocado and 2 tbsp cultured butter, softened in a small bowl until mostly smooth and creamy. Stir in 1 tbsp whole grain Dijon mustard and 1 pinch flaky sea salt. This whipped magic is our California answer to the classic bistro smear.
5 min
Tip: It's okay if there are a few little lumps of avocado; we love the texture.
- 4
Using a mandoline or a very sharp knife, thinly slice 1 bunch mixed spring radishes into beautiful translucent coins. Toss them lightly in a bowl with 1 tbsp grapefruit juice, 1 tsp extra virgin olive oil, and 1 pinch flaky sea salt.
4 min
Tip: Grapefruit juice provides a brilliant, slightly bitter acidity that cuts through the richness of the ham and avocado perfectly.
- 5
Heat the remaining 2 tsp extra virgin olive oil in a large skillet over medium heat. Toast 2 thick slices rustic sourdough bread until golden and crisp on both sides, about 2 minutes per side. We want a sturdy base that crackles when you bite into it.
5 min
Tip: You can also rub a halved garlic clove lightly over the toast right when it comes out of the pan, if you're feeling cheeky.
- 6
Let's build! Smear the avocado-Dijon butter generously over the warm toast. Drape 4-6 slices Jambon de Paris in gentle, ribbon-like folds over the butter. Top with the bright, citrusy radishes. Peel the cooled eggs, slice them in half, and nestle two halves onto each tartine. Finish with 1 tbsp fresh chives, finely chopped, 1 pinch black pepper, and a final sprinkle of 1 pinch flaky sea salt.
5 min
Tip: Draping the ham rather than laying it flat gives the tartine height and makes it feel undeniably elegant.
Chef's Notes
You can find excellent Jambon de Paris at a good deli or French butcher, but a high-quality unsmoked, thinly sliced baked ham will work beautifully in a pinch. If you end up with extra avocado-mustard butter, do yourself a favor and melt it over warm fingerling potatoes later!
Marguerite Lavigne
French soul, California sun
I grew up in a small village outside Lyon, where my grandmother taught me that the best meals come from respecting your ingredients. After training at Le Cordon Bleu and spending years in Parisian kitchens, I moved to San Francisco and fell in love with California's farmers markets and wine country. Now I cook the food I wish my grandmother could taste—French technique with California abundance, where a perfect roast chicken might come with Meyer lemon and wild fennel instead of tarragon.