Radishes with Butter and Sea Salt
French breakfast radishes are milder than regular radishes and their elongated shape makes them perfect for dipping. This recipe inspired from Williams-Sonoma.
- 4 Tablespoons (1/2 stick) unsalted butter, at room temperature
- 2 bunches French breakfast radishes, chilled, trim off the stems and root ends
- 1 1/2 to 2 Tablespoons course sea salt
In a small bowl, whip the butter with a fork until light and fluffy. Transfer to a ramekin or small serving bowl for dipping or spreading and place alongside the radishes on a platter or serving tray. Place a mound of the sea salt on the platter or in a small bowl for sprinkling and serve.