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Radishes with Herbed Butter and Sea Salt
Peppery radishes take well to a light swath of mild butter – and even better, a swath of butter flavored with a just-enough pinch of fresh herbs.
There is no appetizer simpler or tastier than Radishes with Herbed Butter and Sea Salt. Nor is there one that is prettier.
1 bunch fresh radishes, stems attached, roots cut off
4 ounces high-quality, unsalted butter, room temperature
½ teaspoon minced fresh chives
½ teaspoon minced fresh tarragon
¼ teaspoon finely grated lemon zest
½ teaspoon kosher salt
A few tablespoons sea salt, for serving
Slice a few of the radishes in half, and leave some whole with stems attached. Place them all on a serving tray.
In a small bowl, use a fork to stir the butter, chives, tarragon, lemon zest, and ½ teaspoon salt together. Mound the herbed butter on the serving tray. Place the sea salt in a small bowl and serve alongside the radishes and butter.
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