and Flaked Lemon Sea Salt
There is something romantic about the way the French prepare radishes dipped in butter and sprinkled with sea salt. Fresh spring radishes plucked from the ground have a delicate spicy taste and their leafy green tops are absolutely lovely to look at and eat.
Dip them in tempered butter to enrobe the crunchy radishes in buttery yumminess and the sprinkle of sea salt complements both the spicy radish and the buttery coating.
Once you get the hang of tempering butter (it may take a few times, but you’ll quickly get the knack for making it) you’ll want to prepare this appetizer to impress your guests.
Choose radishes that have their stems and leaves still intact. Wash radishes (gently wash leaves with just a little water so they won’t wilt). Gently pat radishes with a kitchen towel. Dip radishes in tempered butter and sprinkle lightly with flaked lemon sea salt.
To temper butter: melt a stick of butter over low heat, then set the pan in another pan filled with ice. Whisk! The butter will start to solidify, but will still be liquid. If it gets too solid, just repeat the process.
Cheers! Becky
