Radishes With Sweet Butter and Kosher Salt
Image courtesy of The New York Times.
I mostly eat radishes thinly sliced and added to salads of mixed lettuces. But when I crave radishes on their own, I love them something like this recipe from Gabrielle Hamilton for The New York Times, with butter from Old Windmill and with the addition of sourdough bread from Cloud Cliff Bakery. This combination makes a great breakfast or lunch or an appetizer for dinner.
Yield: four servings
Time: five minutes
- 1 bunch red-globe or French-breakfast radishes, well washed to remove any sand, but left whole with a few stems intact
- 4 tablespoons excellent unsalted butter, waxy and cool but not cold
- 1 tablespoon excellent coarse kosher salt
- Divide the radishes among small plates.
- Neatly cut the butter into 4 small portions, and set on plates.
- Pile a small amount of salt on each plate.
This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!