Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.

Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.

Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.

Slice cucumber, add salt, and let sit for 15 minutes. Rinse, drain, and pat dry.

Boil water. Add bush beans for one minute then rinse with cold water.

Chop radish leaves. Place radish leaves, arugula, corn, tomato, and onions in bowl.

To make the dressing, whisk together all of the dressing ingredients in a small bowl.

Combine all salad ingredients and mix with dressing. Add salt and pepper to taste.

Combine the pickle brine in a saucepan and boil on medium heat until the sugar dissolves (3 to 4 minutes). Stir occasionally. Remove from the heat and cool it down.

Place the julienned radishes and carrots into a sterile pickling jar and pour over the brine. Close the lid. Gently move the jar around a little bit to make sure the brine is touching the all radishes and carrots.

Leave the jar at room temperature for 3 to 4 hours then move to the fridge. Chill the pickles for 30 mins to 1 hour before serving for optimal taste.