Radishes with butter
Submitted by Anastasia, Carnegie Hill CSAA classic French snack that has gained popularity stateside is cool radishes served with room temperature butter for dipping and some flaky sea salt for sprinkling. It’s a simple combination that results in complex flavors. I was introduced to this outrageously easy and delicious snack at a dinner hosted by Saveur Magazine and Hot Bread Kitchen that I attended with fellow CSA members. This was long after it became a staple dish here in New York, replacing the classic bread and butter course at many restaurants. As with everything else in life, I approached the deviation with a generous dose of skepticism. It was phenomenal. The combination or crisp and rich, spicy and salty is wonderfully satisfying. And honestly, could anything be more elegant than a gorgeous magenta radish dipped in a little grass-fed butter?
Ingredients
- spring radishes (any variety, but French breakfast radishes tend to have the most mellow flavor when raw), greens trimmed and reserved for another dish
- butter, room temperature
- sea salt such as fleur de sel
Instructions
- Cut radishes in halves or quarters, depending on their size. The chunks should be bite-size.
- Serve with room temperature butter and sea salt on the side.
- Dip or smear radishes with butter, sprinkle with a little sea salt, and enjoy!
Notes
Variations: Feel free to use crème fraîche or aioli in place of butter.