Radishes with Flake Salt and Butter

Radishes with Flake Salt and Butter

Crisp radishes paired with cold butter and flaky salt make a simple, bistro-style snack.

Total 25 min Makes 4 servings Calories 165/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This French-inspired nibble highlights peppery raw radishes against cold, creamy butter and crunchy flake salt. Served chilled on a platter with crusty bread, it works as a quick appetizer, a light aperitif snack, or a palate-cleansing side. The contrast of textures and the clean, mineral finish make it a refreshing starter for warm-weather entertaining.

Ingredients

  • 2 bunches radishes, trimmed with a bit of stem left on, washed and dried
  • 4 ounces unsalted butter, well chilled
  • 1 tablespoon flaky sea salt
  • 4 slices crusty baguette, for serving
  • freshly ground black pepper, to taste

Method

  1. Trim the radish roots and most of the greens, leaving a small tuft of stem for easy handling. Wash the radishes well and pat them completely dry.

  2. Fill a bowl with ice water and submerge the radishes for 15 minutes to crisp them up.

  3. Drain the radishes and pat dry again with a clean towel.

  4. Cut the cold butter into a few small chunks or quenelles and arrange on a chilled serving plate alongside the radishes.

  5. Sprinkle the flaky sea salt into a small dish or scatter it directly over the butter.

  6. Serve immediately, inviting guests to dip radishes into the butter and then the salt, with baguette slices and black pepper alongside.

Rate this recipe

★ 3.7 (1)

Radishes with Flake Salt and Butter

This French-inspired nibble highlights peppery raw radishes against cold, creamy butter and crunchy flake salt. Served chilled on a platter with crusty bread, it works as a quick appetizer, a light aperitif snack, or a palate-cleansing side. The contrast of textures and the clean, mineral finish make it a refreshing starter for warm-weather entertaining.

25 min 4 servings 165 cal

Ingredients

  • 2 bunches radishes, trimmed with a bit of stem left on, washed and dried
  • 4 ounces unsalted butter, well chilled
  • 1 tablespoon flaky sea salt
  • 4 slices crusty baguette, for serving
  • freshly ground black pepper, to taste

Method

  1. 1

    Trim the radish roots and most of the greens, leaving a small tuft of stem for easy handling. Wash the radishes well and pat them completely dry.

  2. 2

    Fill a bowl with ice water and submerge the radishes for 15 minutes to crisp them up.

  3. 3

    Drain the radishes and pat dry again with a clean towel.

  4. 4

    Cut the cold butter into a few small chunks or quenelles and arrange on a chilled serving plate alongside the radishes.

  5. 5

    Sprinkle the flaky sea salt into a small dish or scatter it directly over the butter.

  6. 6

    Serve immediately, inviting guests to dip radishes into the butter and then the salt, with baguette slices and black pepper alongside.