Radis au Beurre (Radishes with Butter)
Recipe by Meg/ The Everyday French Chef
A quintessentially French dish that comes into its own in springtime. Coarse sea salt is great if you’ve got it, but any salt will do.
Wash the radishes, cut away the root ends, and serve with unsalted butter and a small cup of salt. Dip the radishes first into the butter, then into the salt, using the leaves as a handle.
Buttered Radish Toasts
Recipe by Nicole/ Coley Cooks
Time: 15 minutes Servings: 6
A simple take on this classic that also uses fresh herbs, also found in your CSA share.
Ingredients:
- 6 thin slices baguette or other crusty bread
- 3 Tbsp unsalted butter good quality, softened to room temperature
- 1 Tbsp fresh chives minced, plus more for garnish
- flaky sea salt such as Maldon, for sprinkling
- 6-8 small-medium radishes sliced into paper thin coins
- herbs like edible flowers, chives, dill, tarragon, parsley, basil, scallions (dark green tops diced up finely)
Directions:
- Place the slices of bread in the toaster or toaster oven and toast until just lightly golden brown.
- While the bread toasts, mix together the softened butter and herbs until fully combined.
- Remove the bread from the toaster and allow to cool for a few minutes so the butter doesn’t melt.
- Divide the butter amongst the 6 toasts and spread it out into an even layer.
- Sprinkle lightly with sea salt, then arrange the radish slices over top.
- Arrange the toasts on a platter and sprinkle with a tiny bit more sea salt and herbs. Serve immediately.