It’s customary in France to eat freshly picked radishes with salt and sweet butter. The creamy butter tames the bite of the peppery radish while the salt enhances its flavor. Compounding the butter with anchovy takes the tradition a step up.
Radishes with Anchovy Butter
Serves 8
6 ounces unsalted best-quality butter, softened1
clove garlic, minced
1 teaspoon anchovy paste
1 squeeze of half a lemon
salt, to taste
2 bunches radishes, cleaned and trimmed
In the bowl of a food processor, combine the butter, garlic, anchovy paste, and lemon juice. Season with salt, to taste. Transfer the butter mixture to a ramekin and serve with the radishes. Enjoy!
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Best-quality sweet European-style butter elevates this simple yet singularly delicious dish. You’ll think you’re dining in Provence. A coupe of champagne is the perfect accompaniment.
Radishes and Watercress on Buttered Bread
Serves 4
4 tablespoons best-quality sweet butter, softened
1 narrow baguette, thinly sliced on the diagonal
8 radishes, very thinly sliced
salt, to taste
1 bunch fresh watercress leaves
Spread the butter evenly over several bread slices. Evenly divide the sliced radishes over the bread slices and sprinkle salt over all. Top with the watercress.
Enjoy!