I discovered this ridiculously simple combination the other day and now I'm addicted.
- Radishes, washed, stems and root ends trimmed
- Unsalted butter, room temperature, whipped
- Maldon sea salt
How to make it:
Pop the butter into a ramekin and whisk lightly with a fork until soft and fluffy.
Arrange the radishes on a serving plate or board.
Serve with sea salt and butter.
Dip the peppery radish into the whipped, creamy butter and sprinkle with crunchy sea salt. An elegant French appetiser and a popular after school snack. No wonder I love it!