Radishes with butter dressing take an old standby and give them a rather elegant upgrade. Grassy olive oil adds more taste than just butter alone. A sprinkle of finishing salt takes them over the top.
Remember the old-fashioned approach to serving radishes? Straight out of the garden alongside a crock of butter and a pretty little dish of salt. Not much could improve upon that—save perhaps this nifty and contemporary little number, which melts and melds butter with the grassy undertones of olive oil, then enrobes the radishes in the resulting buttery goodness. It’s a somewhat more sophisticated, but still altogether simple, approach that’s no less appealing or indulgent than a swipe of just-churned butter. If anything, we think it’s more enticing. Much more.–Renee Schettler
WHY ARE RADISHES EATEN WITH BUTTER?
As far as vegetables go, radishes have a pretty sharp flavor. We love them but they’re definitely not baby carrots. Butter, especially a good quality one, will smooth out the bite and the salt? Well, salt just enhances everything. And this case, the olive oil just helps to add another savory dimension.
Radishes with Butter Dressing
Ingredients
- 6 tablespoons (3 oz) unsalted butter melted
- 2 tablespoons very warm water
- 1/4 cup extra-virgin olive oil
- 1 pound radishes preferably French Breakfast radishes, trimmed and halved lengthwise
- Maldon or other flaky sea salt
Directions
- Whisk the butter, water, and oil together in a small bowl until emulsified.
- Place the radishes on a serving plate or cutting board. Drizzle with the dressing and season with the salt or serve the dressing and salt on the side for dipping.
Recipe Testers' Reviews
I was looking around the LC site for a snacky-type recipe that would take care of a nagging salt craving—and I found it. I served this as an alternative to popcorn on movie night, and it was well-received. Simple and salty, these radishes were just wonderful.
This dressing is the perfect accompaniment to French breakfast radishes. Their crunchy, peppery bite is complemented by the velvety texture of this sauce. Toss everything together and serve as an appetizer, as a side dish, or even, as the name of the root suggests, as breakfast!
Originally published May 11, 2010
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Made it yesterday, a big plate full with the sauce drizzled over the radishes to avoid double dipping, and it was gone before the last guests arrived. Excellent.
Love to hear that, Silke. And brilliant on the anti-double dipping tactic!
This was very good, but to me, not better than using “straight” butter set out in room temperature to get soft. Great appetizer idea, and nice presentation… thanks!