Hazelnut Free Radishes with Butter and Sea Salt
There is something quietly luxurious about a dish this simple done exactly right. Crisp, peppery radishes paired with cold, salted butter is a classic French bistro move that somehow feels both rustic and refined at the same time. The bite of the radish against the cool, creamy butter is a combination that genuinely surprises people the first time they try it, and the flaky sea salt ties everything together with a satisfying crunch. Because the ingredient list is so short and straightforward, you never have to second-guess what's in it — no sauces, no blended spreads, no mystery additives that might hide unwanted allergens. A scatter of fresh flat-leaf parsley adds a little color and a grassy brightness if you want to dress it up slightly. This is the kind of appetizer or snack that disappears fast at a dinner party, and it takes almost no time to put together.
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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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