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6 to 8
as an AppetizerMedium
By Diane Morgan
Published 2012
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