Butter-Dipped Radishes with Sea Salt

There’s something so satisfying about growing your own food—and this week, I finally got to harvest the French breakfast radishes I’ve been nurturing in the garden. They’re crisp, peppery, and honestly too pretty not to dress up a little. 

This is one of those effortless recipes that makes you feel like you’re living in a Nancy Meyers film—barefoot in your kitchen, radishes on a rustic wood board, a glass of chilled white wine nearby.

Ingredients:

• 1 stick of good quality unsalted butter

• 3 bunches of assorted radishes (French breakfast radishes for the win)

• Fleur de sel or Maldon sea salt – trust me, use the good stuff

Directions:

1. Rinse the radishes really well with cold water to remove all that garden grit. Trim off the roots and some of the green tops. Dry completely and stash them in the fridge until you’re ready to dip.

2. I used my convection oven (set to a very low temp) to slowly soften the butter. The goal is to get it just shy of halfway melted.

3. Once softened, whisk the butter until it’s smooth, pale, and almost creamy in texture. You’ve just tempered your butter—without a double boiler or microwave!

4. Dip each radish halfway into the butter and place them on a wax paper-lined baking sheet or Silpat.

5. Chill in the fridge until the butter sets.

6. Sprinkle with flaky Maldon salt (my absolute favorite) right before serving—or serve the salt on the side for dipping.

These are perfect as an appetizer, cocktail snack, or just a treat for yourself while you admire your garden. The creamy butter paired with that cold crunch of radish and a pop of sea salt? Chef’s kiss.