📝 About This Recipe
This elegant salad is a sophisticated reimagining of the classic French snack, 'Radis au Beurre.' By combining the sharp, peppery crunch of heirloom radishes with the nutty depth of browned cultured butter, we create a sensory experience that is both rustic and refined. It is a celebration of spring textures, elevated by bright citrus and the delicate crunch of sea salt.
🥗 Ingredients
The Radishes
- 2 bunches French Breakfast Radishes (firm, with vibrant green tops attached)
- 1 large Watermelon Radish (peeled and thinly shaved for color)
- 2 cups Ice Water (for crisping the vegetables)
The Butter Dressing
- 4 tablespoons Unsalted Cultured Butter (high-quality European style preferred)
- 1 tablespoon Extra Virgin Olive Oil (fruity and mild)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 small Shallot (minced very finely)
- 1 teaspoon Dijon Mustard (smooth, for emulsification)
Herbs and Seasoning
- 1 teaspoon Fleur de Sel (or Maldon sea salt flakes)
- 2 tablespoons Fresh Chives (finely snipped)
- 1/4 cup Fresh Chervil or Parsley (tender leaves only)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by preparing the radishes. Remove the green tops, reserving a handful of the smallest, most tender leaves for garnish. Wash the radishes thoroughly in cold water to remove any grit.
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2
Slice the French Breakfast radishes in half lengthwise. If they are particularly large, quarter them. Use a mandoline to shave the watermelon radish into paper-thin translucent rounds.
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3
Submerge all sliced radishes into a bowl of ice water for 10 minutes. This 'shocks' them, making them incredibly crisp and causing the edges to curl slightly for a beautiful presentation.
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4
While the radishes chill, place the cultured butter in a small light-colored saucepan over medium heat.
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5
Melt the butter, whisking occasionally. Watch for the butter to foam up, then subside. Look for tiny brown specks to form at the bottom and a nutty aroma to emerge. This should take 3-5 minutes.
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6
Immediately remove the pan from heat and pour the brown butter into a small heat-proof bowl to stop the cooking process. Let it cool for 2 minutes.
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7
Whisk the minced shallots into the warm butter. The residual heat will soften the bite of the shallot without cooking it fully.
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8
Add the Dijon mustard, lemon juice, and olive oil to the butter mixture. Whisk vigorously until the dressing is emulsified and creamy.
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9
Drain the radishes and pat them completely dry with a clean kitchen towel. Any excess water will prevent the butter dressing from adhering to the vegetables.
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10
In a large mixing bowl, toss the dried radishes with half of the chives and the tender radish greens.
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11
Drizzle the warm brown butter dressing over the radishes. Toss gently with your hands or tongs to ensure every surface is lightly coated.
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12
Arrange the radishes on a chilled platter, layering the watermelon radish rounds among the French Breakfast halves for visual contrast.
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13
Finish the dish by sprinkling the Fleur de Sel, remaining chives, and fresh chervil leaves over the top.
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14
Add a final generous crack of black pepper and serve immediately while the butter is still fluid and the radishes are ice-cold.
💡 Chef's Tips
Use the highest quality butter you can find; since it is a primary flavor, cultured European butter makes a world of difference. Ensure radishes are bone-dry after the ice bath so the dressing doesn't slide off. If the dressing solidifies too much while you are working, gently warm it for 5 seconds in the microwave or over a bowl of hot water. Don't skip the ice bath—it transforms the texture from soft to snap-crisp. Adjust the lemon juice based on the pepperiness of your radishes; spicier radishes benefit from more acidity.
🍽️ Serving Suggestions
Pair with a crisp, dry glass of Rosé or a chilled Sauvignon Blanc. Serve alongside a warm, crusty baguette to soak up the extra brown butter. Excellent as a bright starter for a roast chicken dinner. Works beautifully as a side dish for grilled white fish or seared scallops. Add a few soft-boiled egg halves on the side for a light, protein-rich lunch.