French Breakfast Radishes with Herb Butter and Sel Gris

Preparation info
  • Serves

    6 to 8

    as an Appetizer
    • Difficulty


Appears in

By Diane Morgan

Published 2012

  • About

The simplicity of this classic appetizer is always welcome. Cool, crisp, good-looking French breakfast radishes are dipped in softened unsalted butter and then in artisanal salt. Bring some fresh herbs with a hint of lemon into the mix and you’ve created layers of flavor. To serve, use several of the big bushy radish tops on the bottom of the serving plate or bowl and mound the radishes on top. Don’t throw out the rest of the tops! Reserve them to make the Rad