Cashew Free Radishes with Butter and Sea Salt
There is something quietly luxurious about a plate of crisp, peppery radishes served alongside cold butter and a shower of flaky sea salt — it's the kind of snack that feels effortlessly French and completely satisfying. The radishes bring a sharp, fresh bite that softens beautifully when dragged through the cool, creamy butter, and the salt ties everything together in the best possible way. A scatter of fresh flat-leaf parsley adds a little color and a grassy note that makes the whole plate look as good as it tastes. This is the sort of recipe that proves simple ingredients, handled well, are all you really need. Because every component here is completely transparent — whole vegetables, plain butter, sea salt, and fresh herbs — there is zero guesswork about what you're eating, which is a genuine relief when you're navigating nut-related restrictions. It comes together in minutes with no cooking required, making it a perfect appetizer, snack, or addition to a cheese board spread.
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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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