I heard about this way of serving radishes many years ago, but it made no sense. Then one day I was served the most beautiful baby radishes with cultured butter and salt flakes – and it was delicious! So this is one of those recipes that is so basic it isn’t even a recipe. It’s all about fabulous produce: gorgeous baby radishes from the likes of Windy Hills Farm, Pepe Saya cultured butter and Olsson salt flakes. Fresh baby radishes (and other raw veggies) are also great dipped into creamy aïoli (see video below). Pair these radishes with a French rosé such as Palm Par L’Escarelle organic rosé from Provence, a perfect summer quaffer that will standup to the spice of the radish and cut through the richness of the butter.
Serves 4 as a canapé
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