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
- Quick Glance
- 10 M
- 10 M
- Serves 6
- 6 tablespoons 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
- 1. Whisk the butter, water, and oil together in a small bowl until emulsified.
- 2. 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.