Fresh Radishes with Butter and Rock Salt
In France, people commonly serve their radishes as a bar snack or hors-d'oeuvre with rustic bread, sweet butter, and coarse sea salt. You simply dip the tip of your radish in the salt and pop it in your mouth, and chase it with a bite of buttered bread. So simple, but divine.
Servings: 4
Ingredients
- 1 bunch of radishes with their fans
- 3 ounces butter
- 1 tablespoon salt
Instructions
- Clean your radishes very well -- you might have to scrub them with a veggie brush. Slice off the white end so that you have a smooth round tip. Clean up and trim the radish greens, but leave some on -- they're delicious and they give you something to hold on to when you dip your radish in salt.
Video
Notes
Did you know that the radish is, in fact, the root of a plant in the mustard family?
- Raw radishes can be sliced thin and tossed with greens for a salad. They also add a zesty crunch to sandwiches. Cut radishes in half, and their red skins and white middles make a beautiful addition to a veggie platter.
- Shred a bunch in a food processor, then mix with scallions and an oil of your choice (sesame or olive, for example) for a fresh tasting radish slaw. Very finely minced radishes can also be added to your favorite vinaigrette for a new twist on salad dressing.
- Nutritional value: Radishes provide a good amount of Vitamin C, as well as folate, and potassium. Vitamin C is an important nutrient involved in protein synthesis, immune function, and also has antioxidant activity. Folate and potassium are important for DNA synthesis and cell function respectively. Radishes can be a tasty, low-calorie addition to your next lunch, dinner or snack. Try a few of these ideas, and soon the radish approval rating will be up at your table!
