We’re Cooking: Salted Heirloom Radishes with Whipped Herb Butter


Potentially one of the easiest appetizers is also one of the tastiest.  We were up in Oregon last week and found these gorgeous organic heirloom radishes that were just too pretty not to buy, and then too pretty to slice and include in a salad.  So instead we left them whole, some simply sliced in half with bit of the tops still on, lightly salted and served with a creamy whipped salted butter with fresh herbs and lemon zest… quite British and quite tasty. If you don’t have salted butter just add a bit of extra salt to your herb mix.


Salted Heirloom Radishes with Whipped Herb Butter
1 bunch radishes, the prettiest ones you can find (we got lucky with the heirloom in a mix of sizes and colors), roots removed and most of the greens, just leaving a small bit of green at the top.  Slice the large ones in half or in quarters.
Salt and freshly ground black pepper
3 tablespoons salted butter, softened
1 1/2 tablespoons mixed herbs, we used rosemary, thyme and basil
pinch red pepper flakes
zest and juice of 1/2 lemon


Place the radishes in a bowl of cold water, this will help them remove a bit of the overly peppery flavor and keep them very crisp.  Add the butter to a separate bowl with the herbs, zest, red pepper flakes and a bit of freshly cracked pepper. Using a whisk whip the butter to lighten it a bit and get some air into it and disperse the other ingredients. Use immediately, or place back in the fridge for a bit just to help the butter stay firm. When ready to serve drain the radishes and place them on a plate.  Squeeze the lemon juice over and sprinkle with salt (I like garlic salt.) Scoop a large rounded tablespoon onto the dish next to the radishes and serve. Dip each radish in a bit of butter and enjoy.