Lactose Free Radishes with Butter and Sea Salt
This classic French-inspired snack is one of those deceptively simple combinations that somehow tastes far more luxurious than the ingredient list suggests. Crisp, peppery radishes dipped into cold, salted butter is a bistro staple that deserves a permanent spot on your table. The key is using really good flaky sea salt and keeping that butter ice cold so it clings to each bite just right. For anyone navigating dairy sensitivities, it's worth noting that butter is very low in lactose — the milk sugars are largely removed during churning — making it far more tolerable than milk, cream, or soft cheeses for most people. A scatter of fresh flat-leaf parsley adds a pop of color and a gentle herbal note that makes the whole plate feel a little more special. This comes together in minutes with zero cooking required, which makes it perfect as a starter, a snack board addition, or a light appetizer when you want something fresh and impressive without any fuss.
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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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