📝 About This Recipe
This classic French bistro staple, known as 'Radis au Beurre,' is the epitome of culinary elegance through simplicity. By pairing the peppery, crisp bite of garden-fresh radishes with the rich, velvety decadence of high-quality cultured butter, you create a harmonious balance of fat and heat. It is a timeless appetizer that celebrates the arrival of spring and the importance of using only the finest seasonal ingredients.
🥗 Ingredients
The Produce
- 2 bunches French Breakfast Radishes (firm, with vibrant green tops attached)
- 1 bunch Cherry Belle or Easter Egg Radishes (for variety in color and shape)
- 4 cups Ice Water (for crisping the vegetables)
The Dairy & Seasoning
- 8 ounces Unsalted Cultured Butter (high-quality European style, softened to room temperature)
- 2 tablespoons Fleur de Sel (or Maldon sea salt flakes)
- 1 small bunch Fresh Chives (finely minced)
- 1 teaspoon Black Peppercorns (freshly cracked)
- 1/2 teaspoon Lemon Zest (finely grated, optional for brightness)
Accompaniments
- 1 loaf Fresh Baguette (crusty and warm)
- 1/2 cup Micro-greens (for garnish)
👨🍳 Instructions
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1
Begin by preparing the radishes. Trim the long taproots from the bottom, but leave about a half-inch of the green stems at the top to serve as a natural handle for dipping.
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2
Wash the radishes thoroughly in cold water to remove any grit or sand, paying close attention to the area where the stems meet the bulb.
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3
Prepare an ice bath in a medium bowl. Submerge the cleaned radishes in the ice water for 10-15 minutes; this ensures maximum crunch and a refreshing temperature.
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4
While the radishes chill, place your softened cultured butter in a small mixing bowl.
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5
Using a small spatula, whip the butter gently until it is smooth and spreadable. If using lemon zest for a modern twist, fold it in now.
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6
Transfer the butter to a small ramekin or decorative butter crock. Smooth the top with the back of a spoon.
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7
Sprinkle a pinch of the minced chives over the butter for a pop of color and a mild onion savory note.
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8
Drain the radishes and pat them completely dry with a clean kitchen towel. Moisture on the surface will prevent the butter from adhering.
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9
Slice the warm baguette into diagonal rounds, roughly 1/2 inch thick.
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10
Arrange the dried radishes on a chilled marble board or a wooden platter, grouping them by color and variety.
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11
Place the salt in a small, shallow dish next to the butter. If the salt flakes are very large, crush them slightly between your fingers.
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12
Final assembly: Place the baguette slices alongside the radishes and garnish the platter with a few scattered micro-greens.
💡 Chef's Tips
Always use cultured butter (like Le Isigny or Kerrygold) as the fermentation adds a complex tang that regular butter lacks. Never skip the ice bath; it transforms a limp radish into a crisp, structural element that contrasts the soft butter. Ensure the butter is truly room temperature—it should be the consistency of frosting to allow for easy dipping or spreading. If your radishes are particularly large, slice them in half lengthwise to make them more manageable bite-sized pieces. Use a high-quality flaky salt like Fleur de Sel; the 'crunch' of the salt crystal is as important as the flavor.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Dry Rosé or a mineral-forward Sauvignon Blanc. Serve as the opening act for a spring lamb dinner or a light seafood lunch. Offer a side of cornichons and pickled pearl onions to add an acidic counterpoint to the rich butter. For a more substantial snack, spread the butter on the baguette first, layer with sliced radishes, and top with salt. Pairs beautifully with a light, effervescent Champagne or Crémant d'Alsace.