Radishes with Butter & Herbed Salt

There’s a reason this classic French recipe shows up in so many cookbooks — it’s lovely! The key to making it special is all in the quality of ingredients. The radishes should be as fresh as possible, and the salt should be light and flaky.

 

Radishes with Butter & Herbed Salt

 

About 2 dozen radishes

About 1/2 cup (4 oz./125 g.) unsalted butter, at room temperature

2 Tbs. sea salt flakes

1/2 tsp. dried tarragon

1/2 tsp. crushed pink peppercorns

 

Trim the radishes, if desired, and leave whole if small, or cut in half if large. Place in a bowl of ice water for 20 minutes.

 

Pack the butter into a small ramekin or other serving cup. In a small bowl, stir together the salt, tarragon and crushed pink peppercorns. Put the salt into a small serving cup.

 

Drain the radishes and pat dry with paper towels, then arrange on a platter along with the butter and salt. Serve the radishes spread with the butter and sprinkled with salt. Serves 4-6.

 

Find more recipes inspired by fruits, vegetables or herbs grown in your own garden in Williams-Sonoma Kitchen Garden Cookbook, by Jeanne Kelley.