📝 About This Recipe
A quintessential French bistro classic, Radis au Beurre celebrates the sublime marriage of crunchy, peppery radishes and rich, creamy cultured butter. This elegant hors d'oeuvre embodies the French philosophy of 'simplicité,' where the quality of each raw ingredient is paramount. Finished with a flourish of flaky sea salt, it provides a sensory experience that is simultaneously refreshing, indulgent, and deeply satisfying.
🥗 Ingredients
The Produce
- 2 bunches French Breakfast Radishes (firm, bright pink with white tips, greens attached)
- 4 cups Ice Water (for crisping the radishes)
The Dairy
- 1/2 cup Unsalted Cultured French Butter (high-quality, such as Le Beurre Bordier or Plugra, softened to room temperature)
- 1 tablespoon Fleur de Sel (hand-harvested sea salt for finishing)
- 1 teaspoon Maldon Sea Salt (for additional crunch and texture)
The Accompaniments
- 1 loaf Artisan Baguette (freshly baked with a shattered-crisp crust)
- 1 small bunch Fresh Chives (finely minced for an optional aromatic touch)
- 1/2 piece Fresh Lemon (optional, for a tiny squeeze of brightness)
- 1 pinch Black Peppercorns (freshly cracked, optional)
👨🍳 Instructions
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1
Begin by selecting the freshest radishes possible; they should feel heavy for their size and have vibrant, non-wilted green tops.
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2
Prepare a large bowl with ice and cold water to create an ice bath for the radishes.
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3
Trim the radish greens, leaving about 1/2 inch of the green stems attached to serve as a 'handle' for dipping.
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4
Carefully trim the thin root end off the bottom of each radish, creating a clean look.
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5
Wash the radishes thoroughly under cold running water, ensuring all grit is removed from the area where the stems meet the bulb.
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6
Submerge the cleaned radishes in the ice bath for 10-15 minutes; this shock ensures a maximum 'snap' when bitten.
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7
While radishes chill, remove your cultured butter from the refrigerator. It must be soft enough to spread like silk but not oily or melted.
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8
Place the softened butter in a small ramekin or use two spoons to form elegant 'quenelles' (oval scoops) for presentation.
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9
Remove radishes from the ice bath and pat them completely dry with a lint-free kitchen towel. Any excess water will prevent the butter from adhering.
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10
Slice your baguette into diagonal rounds or long tartines, about 1/2 inch thick.
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11
Arrange the dried radishes on a chilled ceramic platter or wooden board.
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12
Place the butter dish in the center and sprinkle a generous pinch of Fleur de Sel directly onto the butter.
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13
Scatter the remaining salt in a small mound on the side of the plate for individual dipping.
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14
If using, sprinkle the minced chives over the butter for a pop of green and a subtle onion note.
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15
Serve immediately while the radishes are ice-cold and the butter is perfectly pliable.
💡 Chef's Tips
Always use cultured butter (beurre de baratte) for this dish; the slight fermentation provides a tangy depth that regular butter lacks. If your radishes are particularly spicy, a 20-minute soak in the ice water will significantly mellow their heat. For a more formal presentation, you can 'butter' the radishes in advance by dipping the bottom half of each radish into very soft butter and then into salt, though serving separately is more traditional. Ensure the radishes are bone-dry before serving; moisture is the enemy of the butter-clinging effect you want to achieve. Don't discard the radish greens! If they are very fresh, they can be blended into a pesto or sautéed with garlic for another meal.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of dry Rosé from Provence or a flinty Sancerre to cut through the richness of the butter. Serve as the opening course for a spring-themed dinner featuring roasted lamb or steamed asparagus. Include a small bowl of cornichons on the platter for a vinegary contrast to the creamy butter. For a modern twist, serve alongside a glass of dry Champagne; the bubbles and acidity are a match made in heaven for salt and fat. Accompany with a few slices of high-quality Jambon de Paris for a more substantial 'Petit Gouter'.