Cinnamon Free Radishes with Butter and Sea Salt
This is one of those deceptively simple dishes that somehow feels like a treat every single time. Crisp, peppery radishes paired with cold, salted butter is a classic French bistro move that requires almost zero effort but delivers serious flavor. The contrast between the cool crunch of the radish and the rich, creamy butter is genuinely addictive, especially when you finish each bite with a pinch of flaky sea salt. A scatter of fresh flat-leaf parsley adds a pop of color and a mild herbal note that ties everything together beautifully. For anyone navigating spice sensitivities, this recipe is a breath of fresh air — every single ingredient is straightforward, with no hidden blends or seasoning mixes to second-guess. It works equally well as an elegant appetizer for a dinner party or a quick afternoon snack straight from the fridge. Keep extra flaky salt on the table and let everyone season to their own taste.
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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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