Thursday, October 28, 2010

Radishes with Butter and Salt

This recipe has become my new favorite snack! Adapted from Barefoot in Paris: Easy French Food You Can Make at Home by Ina Garten, published in 2004.

Radishes with Butter and Salt

Serves 6 to 8

2 bunches radishes, thinly sliced
sea salt
salted butter or Herbed Butter*
1 French baguette, sliced diagonally, and lightly toasted

Arrange radishes on slices of toasted bread and spread with butter and sprinkle with salt or spread with Herbed Butter. Arrange artfully on a platter. Serve at room temperature.

*To prepare Herbed Butter:
Ingredients: ¼ pound unsalted butter, at room temperature; 1½ teaspoons minced scallions; 1½ minced fresh dill; 1½ teaspoons minced fresh parsley leaves; ½ teaspoon freshly squeezed lemon juice; ½ teaspoon kosher salt; pinch freshly ground black pepper

Directions: Combine all the ingredients in the bowl of an electric mixer fitted with the paddle attachment on low speed until combined. Do not whip.

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