Legume 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 tastes far more indulgent than the ingredient list suggests. The bite of the radish against the rich, creamy butter is one of those combinations that just makes sense, and the flaky sea salt ties everything together with a satisfying crunch. Because this is entirely built around fresh vegetables and dairy, it naturally sidesteps the legume concerns that can make snacking and appetizer spreads tricky to navigate. No hidden ingredients, no complicated swaps — just clean, honest flavors on a plate. A scatter of fresh parsley adds a little color and brightness if you want to dress it up for company, but it's equally perfect as a quiet snack straight from the kitchen. Keep the butter cold right up until serving so it holds its shape and stays firm against the cool radishes.
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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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