It may sound odd to work a thin sliver into a wedge cut out of a radish and dip the whole thing in salt, but it's a favorite spring treat in France. Give it a try and see why – the creaminess of good butter and the watery crunch of a fresh radish are a remarkable combination. A bit of fine sea salt is a must - if you have any fleur de sel sitting around, this is a good place to use it.
Prep Time: 10 minutes
Total Time: 10 minutes
- 1 bunch radishes
- Kosher salt, fleur de sel, or sel gris
Wash and trim radishes, leaving 1/4 to 1/2 inch green stem attached. Cut a thin lengthwise wedge out of each radish and place a sliver of butter in the space. Serve with a small dish of salt for people to dip each radish into or sprinkle lightly with salt before serving.
Makes 4 servings.