Radishes With Sweet Butter and Kosher Salt
As is always the case with such a simple idea, success is in the quality of the ingredients. Cull any overgrown, cottony, spongy radishes, and keep the good ones fresh with ice and clean kitchen towels. Keep your butter at the perfect temperature, and be graceful on the plate, please.
- Serves: 4 persons
- 1bunch red-globe or French-breakfast radishes, well washed to remove any sand, but left whole with a few stems intact
- 4tablespoons excellent unsalted butter, waxy and cool but not cold
- 1tablespoon excellent coarse kosher salt
Step 1Divide the radishes among small plates.
Step 2Neatly cut the butter into 4 small portions, and set on plates.
Step 3Pile a small amount of salt on each plate.