Black Pepper Free Radishes with Butter and Sea Salt
This is one of those recipes that proves simplicity is its own kind of luxury. Crisp, peppery radishes paired with cold, salted butter is a classic French bistro snack that feels effortlessly elegant with almost zero effort involved. The cool butter softens just slightly against the snap of a fresh radish, and that flaky sea salt on top ties everything together in the best possible way. For anyone avoiding black pepper, this dish is a natural fit — there's nothing to swap, nothing to omit, and no seasoning blends to scrutinize on a label. A little fresh parsley scattered over the top adds a pop of color and a mild herbal note if you want to dress it up for company. It works beautifully as a starter, a light snack, or a bright addition to a cheese board. Keep the butter cold right up until serving so it holds its shape and stays satisfying against each crunchy bite.
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Learn more →Ingredients
4 servings
- 2 bunches radishes (about 20 radishes), trimmed and scrubbed
- 4 tbsp unsalted butter, cold
- ½ tsp flaky sea salt, plus more for the table
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Trim the root tips and leafy tops from the radishes, leaving a short stub of stem on each for easy handling. Scrub under cold running water until clean, then pat dry with a kitchen towel.
- 2
Slice the cold butter into thin rounds or small pats and arrange on a small serving plate or in a shallow bowl. Sprinkle the butter with the flaky sea salt.
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