Radishes with Butter and Sea Salt
Choose from the astounding array of different sea salts that are now available––from delicate marine algae salt to orange Hawaiian salt harvested from lava beds. For the ultimate experience, seek out hand-harvested Fleur de Sel.
- 8 Tbs. (1 stick) unsalted butter, at room temperature
- 3 to 4 bunches radishes, about 32, chilled
- 2 to 3 Tbs. sea salt
Whip the butter and prepare the radishes
In a small bowl, whip the butter with a fork until light and fluffy. Set aside.
Trim the stems and root ends from the radishes.
Assemble the platter
Transfer the butter to a ramekin or small serving bowl for dipping or spreading and place alongside the radishes on a platter or serving tray. Place a mound of the sea salt on the platter or in a small bowl for sprinkling and serve. Makes about 32 small bites.
Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).