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
- 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
Originally published May 11, 2010
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 these radishes with butter dressing as an alternative to popcorn on movie night, and it was well-received. Simple and salty, these radishes were just wonderful.