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Radishes

Who can resist the pretty little radishes that are being sold in Midwestern markets right now? They are great served with some salted butter, but they are even better when you coat them in butter and salt.

You need some small (bite-sized) radishes that you have cleaned well, dried thoroughly, and chilled in the refrigerator. You can leave some greens, if you like. You also need a stick of butter and some flaked sea salt.

Your goal is to get your butter to the consistency of a thin mayonnaise without is separating. There are several ways to do this, but I think it is easiest in the microwave. I put a stick of butter in a bowl and microwave it on high for 25 seconds. At which point it will be a little less than halfway melted. I then whisk the butter vigorously and see what the consistency is like. If it is still thick, I will microwave it for another 3-5 seconds at a time until it is a consistency that will work—something like a loose mayo, or melted white chocolate. (Full disclosure: The photo above is not my best work. The butter could have been a little thinner and the finished product would be more elegant. What can I say?—I was rushing.) You’re going to have to experiment a bit as all microwaves work differently. If you go too far and the butter all melts, just let it firm up and try again. Additionally, there is a more complicated technique for tempering butter here [1]that you can try if you do not have a microwave.

Once your butter is the right consistency, dip half of each radish in the butter and sprinkle with salt (smoked salt is nice, too). Transfer radishes to a parchment-lined sheet pan and place in the refrigerator so the butter has a chance to firm up.