Radishes with butter and salt is a classic trifecta in French cuisine. I have no idea how old this combination is, but I imagine it came together around the time butter was invented. The key to this perfect snack’s success is in the ingredients – they must be high quality. Excellent butter, crunchy fleur de sel, and fresh, mild radishes, preferably the white and pink breakfast variety.
I’ve served this trio deconstructed on a platter, but for a more formal cocktail party, I love them as a succinct amuse bouche. Plus, butter dipped radishes look absolutely adorable.
2 bunches radishes
4 ounces unsalted butter
Wash and dry the radishes thoroughly – the dryer the better as the butter won’t stick to water. Make sure to keep the tops, as they make dipping much easier and look very cute.
Melt the butter, pour into a bowl, and pop in the fridge for 15 minutes. Stir, and return to the fridge. Keep doing this until the butter is opaque, but still liquid – like a thick sauce. When it reaches this point, dip the radishes in the butter, gently shaking off the excess, and place the radishes on a sheet of wax paper. While the butter is still soft, sprinkle the radishes with sea salt. Hold the radishes in the fridge, covered with plastic wrap, until serving (but this is best on the same day – the greens tend to wilt).