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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.
It might be June, but May madness has finally caught up with me. That is why this week’s theme is simple.
There is no appetizer simpler than Radishes with Herbed Butter and Sea Salt. Nor is there one that is prettier. And honestly, there might not be a simple appetizer that is tastier. But I’m starting to sound not so simple, so let’s get to it.
Radishes with butter is very French (and doesn’t anything French just sound beautifully undone and opulent all at once?). Dorie Greenspan, the prolific food writer and recipe developer who lives part-time in Paris, says serving radishes with butter is “a little trick the French play to bring foods into balance, and it works.” 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. I like chives and tarragon, and a little bit of lemon zest, but you might prefer parsley and dill. Or you might want to throw all the herbs in. Whatever herbs you decide on, you will also want to give your radishes a little dip in some crunchy sea salt.
And that is it. Consider yourself May-madness-recovery and weekend-ready.
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.