serves 8
40 radishes, trimmed,
with a few leaves left intact
Ice water
1⁄2 cup (4 oz/125 g) unsalted butter,
at room temperature
Coarse sea salt
Trim the root of each radish just to the
base without cutting into the base. Put
the radishes in a bowl of ice water and
let stand for at least 20 minutes or up to
4 hours before serving.
Pack the butter into a small ramekin and
place on a small plate with a butter knife.
Pour a layer of salt onto another small plate.
Drain the radishes, pat dry, and arrange
in a bowl or on a platter.
Serve the radishes accompanied with the
butter and salt.

Leave a Reply

Your email address will not be published. Required fields are marked *