Paraben 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 snack that needs almost no introduction — just good ingredients and a little care. The short stub of stem left on each radish makes it easy to pick up and drag through the soft butter, which melts just slightly on contact for a rich, creamy contrast to that sharp bite. Flaky sea salt scattered over the butter pulls everything together and gives each mouthful a satisfying crunch. Fresh parsley adds a pop of color and a mild herbal note if you want to dress things up a little. For anyone navigating preservative sensitivities, this kind of recipe is a genuine relief — every ingredient is whole and unprocessed, with nothing hidden in a label or lurking in a packaged sauce. It works beautifully as an appetizer, a snack board addition, or a light side that disappears faster than you expect.
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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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