Snack · 5 min · french

Radishes with Salted Butter

Ingredients

• 1 bunch Radishes
• 3 tbsp Butter
• 1 tsp Flaky salt
• 1 tbsp Chives

Steps

1. Wash the radishes well and trim the roots, leaving about an inch of greens attached as little handles.
2. Halve any large radishes so every piece is one bite.
3. Let the butter sit at room temperature for 20 minutes until spreadable but not melted.
4. Spread a generous layer of butter over each radish half. Don{Q}t be shy, the butter is half the dish.
5. Sprinkle generously with flaky salt. The salt is the point here, not an afterthought.
6. Scatter the snipped chives over the top.
7. Serve immediately at cool room temperature. Beginner tip: this tastes best with good cultured butter and flaky sea salt rather than table salt. Three ingredients means each one has to be good.

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