Red Meat Allergy Friendly Radishes with Butter and Sea Salt
This classic French-inspired snack is as simple as it gets — crisp, peppery radishes served alongside cold butter and a shower of flaky sea salt. The combination sounds almost too minimal, but the contrast between the cool, creamy butter and the sharp bite of fresh radish is genuinely addictive. A scatter of flat-leaf parsley adds a little color and freshness if you want to dress it up for company. Because this dish is built entirely from produce, dairy, and salt, it sidesteps any concern about hidden red meat derivatives that can sneak into processed snacks or restaurant appetizers. There's no cooking involved, just a little trimming and scrubbing, which makes it one of the easiest things you can put on a table. It works beautifully as a starter, a light snack, or a bright addition to a cheese board spread.
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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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