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Radishes with Butter Dressing

A white oval platter topped with French breakfast radishes with butter dressing.
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.
Mario Batali

Prep 10 mins
Total 10 mins
6 servings


  • 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


  • 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.