Chicken Free Radishes with Butter and Sea Salt
This is one of those deceptively simple dishes that feels almost luxurious once you actually sit down with it. Crisp, peppery radishes paired with cold, salted butter is a classic French bistro move that requires almost zero effort and delivers a serious payoff. The flaky sea salt on the butter pulls everything together, softening the sharpness of the radish into something genuinely craveable. A scatter of fresh parsley adds a little color and brightness if you want to dress it up for guests. There's nothing to cook, nothing to marinate, and absolutely no concern about hidden poultry ingredients sneaking in through sauces or broths — just clean, honest produce and good butter. It works beautifully as a starter, a snack board addition, or a light side alongside almost anything you're already making.
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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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