Radishes with Butter

Last year when I shared the Basil Butter with Radishes and/or Grilled Bread appetizer recipe with you. And now this year I am sharing the recipe, if that's what it could even be called, for these Radishes with Butter. In case some of you are wondering 'how many fresh radish appetizer 'recipes' does one need?'. Well that's a really great question. The answer is two. You absolutely need two. There would have to be a really good reason for me to throw a third one out there at any point in the future!

While radishes are generally available year round, they are one of the earliest root vegetables to appear at late spring Farmer's Markets. There are more than thirty varieties of radishes, however, the most common ones are the French Breakfast (oblong in shape) and Red (round in shape) aka Cherry Belle and Early Scarlet Globe. However, never pass up a chance to buy some White Icicles (pure white oblong in shape), Watermelon (light green on the outside, hot pink center), or Rainbow (oval in shape in shades of pink, purple white) radishes when putting together an irresistibly beautiful radish platter.

Usually eaten raw, radishes are spicy, crunchy, zesty, and slightly peppery. Their level of spiciness depends on the variety of radish. When slathered with some creamy butter and sprinkled with flaky sea salt, the radish's peppery flavor is toned down considerably. What you end up with a simple, chic, maybe even elegant, kind of indulgent appetizer. It's a perfect little bite.

Preparing the radishes for your platter begins with rinsing them thoroughly. More often than not when you get them home from the Farmer's Market, they will still have some dirt clinging to them. To cut the leaves and stems off or to leave them on (if not wholly but partially) is a decision you want to make. With at least partially keeping the leaves and stems on you end up with a kind of lollipop. Which not only makes picking them off the platter so much easier, you will have created a platter epitomizing the concept of 'eat beautifully'. When cutting the radishes, either cut them in half (or if large in quarters) almost all the way to their stem, being careful to not separate them. And now you are ready to artfully arrange them on a platter or cutting board. This actually may be the easiest recipe on the blog.

Room temperature unsalted butter is seasoned with some flaky sea salt and blended to a creamy, spreadable consistency. Can you use salted butter? You could. But whether you use an unsalted or salted butter, use a European or European style butter as it's much richer and generally creamier than most American made butters (with very few exceptions). Last, but not least, is the salt. Flaky sea salt. It's absolutely the only and best choice here. 

Elegant and effortless may be one of the ways I might describe a beautiful platter of fresh radishes served with a creamy butter and flaky sea salt. They are the kind of nibbles meant to be served at casual gatherings or relaxing weekend dinners with friends. From the market to your table, a platter of Radishes with Butter doesn't get any easier. Eat beautifully this summer my friends.

Recipe

Radishes with Butter

Serves 4-6

Ingredients

1/2 cup (113g) unsalted butter, room temperature

1/4 teaspoon flaky sea salt

Two bunches of radishes, rinsed, cut lengthwise (or in quarters depending on radish size) with greens fully or partially intact, and chilled

Flaky sea salt (highly recommend Maldon flaky sea salt)

Optional: Radish Micro-greens as an edible garnish

Directions

1. In a small bowl, mix together the unsalted butter and 1/4 teaspoon of flaky sea salt until smooth and creamy. Transfer to your serving dish.

2. Begin by placing the butter and dish of flaky sea salt on your platter. Then arrange the cut radishes as beautifully as possible. 

3. If using, sprinkle some radish micro-greens over the top.

4. Serve immediately.

Notes: (1) I used Red and Breakfast radishes for this platter. (2) You can make the butter early in the day or several hours ahead. Leave at room temperature. The butter needs to be at a spreadable, dipable consistency when serving. (3) It's best to serve this appetizer immediately after assembling as the greens may begin to wilt slightly if left out at room temperature for awhile.

Morton Arboretum, Lisle, Illinois (June 2022)