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 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 Rossi
LC Double Dipping Note
How to deter double dipping? It’s a question that we suspect has daunted hosts and hostesses since man first sat around campfire and passed a grilled Brontosaurus shank around the circle. And it’s sad, because, as we all know from Seinfeld, “That’s like putting your whole mouth right in the dip.” Perhaps the best way to not make a scene is to simply mind your own manners and, if you can’t stand the notion of that whole germ-sharing thing, don’t stare at the dip. Because in our experience, it’s sorta inevitable, the double dip. (Tell us, do we have uncouth friends? Or does everyone find this to be a recurring problem? Let us know your thoughts in a comment below.)
Radishes with Butter Dressing
Ingredients
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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!
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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!