Radishes with Butter and Sea Salt
Appetizers don’t get much simpler—or more French—than this one, a classic on bistro menus. Diners smear a little unsalted butter on fresh radishes and sprinkle with flaky sea salt, then savor a perfectly balanced bite that’s creamy, crunchy and a little bit peppery. Seek out the best ingredients you can find, including European-style butter, which has been churned longer to reach a higher butterfat content, producing a softer texture and a richer taste.
- 1 bunch radishes
- 3 Tbs. unsalted European-style butter, slightly softened
- Heaping 1 Tbs. flaky sea salt
Rinse the radishes under cold water to remove any dirt, then gently scrub the surfaces to remove any blemishes. Dry well.
While keeping most of the stems intact, cut the radishes in half from the root end to the tip. Arrange the radishes on a serving platter or bowl with the butter and sea salt. Serves 4.
Williams Sonoma Test Kitchen