It’s a French classic that you have to try to appreciate—ditch the dips and go for the butter when it comes to radishes.
Butter on—or in this case in—radishes is a French tradition. The butter softens the sharp bite of the radish wonderfully, and a dash of flaky sea salt adds a different kind of crunch and a bright burst. Can you just slather a dab of butter on a radish? Indeed you can. Yet cutting out a small wedge and filling it with butter is so… elegant, n’est-ce pas?
- 1 bunch radishes about 12
- 1-2 tablespoons butter
- Flaked sea salt
- Trim the radishes, leaving a bit of their stems attached if they’re in good shape. Cut off and discard any long skinny bits at the root ends, if you like (they look pretty and are edible, but they are also quite tough—the call is yours).
- Cut out a small wedge from each radish. Go ahead and snack on those little wedges. Work bits of butter into the removed section of each radish.
- Serve the radishes with the salt on the side for dipping or sprinkling to taste.