The French custom of serving radishes with sweet butter and sea salt is a lesson in simplicity; there's something so satisfying about a lick of creamy butter against the snap of peppery radish. Here, anchovy paste adds a singular savor to the butter, but the ease of the tradition remains. It's worth seeking out small radishes like the French Breakfast variety; if you can find only big ones, just halve them.
ā¢Anchovy butter can be made 1 day ahead and chilled. Let soften before serving.
ā¢Radishes can be washed and trimmed 1 day ahead and chilled in a sealable bag lined with a paper towel.
Recipe information
Total Time
20 min
Yield
Makes 8 (hors dĀoeuvre) servings
Ingredients
Preparation
Blend butter in a food processor with anchovy paste, garlic, and lemon juice until smooth. Season with salt. Serve as a dip for radishes.
Recipe notes
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