Photo by Chelsea Kyle, prop styling by Brian Heiser, food styling by Rhoda Boone
Start off a holiday meal in the freshest way possible: With crunchy radishes dipped in olive oil and then into flavorful herbed salt.
DO AHEAD:
Herb mixture can be made without salt and refrigerated up to 1 day; add salt just before serving. Radishes can be halved and stored in cold water in the refrigerator up to 2 days.
Recipe information
Total Time
25 minutes
Yield
Serves 8
Ingredients
1 small garlic clove, very finely minced or pushed through a garlic press (optional)
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh tarragon leaves
2 teaspoons dried oregano
1 teaspoon finely grated lemon zest
1/2 teaspoon coarsely ground peppercorns
1 1/2 teaspoons coarse sea salt
1/4 cup extra-virgin olive oil
2 pounds radishes (about 2 dozen), trimmed and halved
Preparation
Combine garlic (if using), chives, parsley, tarragon, oregano, lemon zest, and peppercorns in a small mixing bowl. Stir in salt and transfer herbed salt to a serving bowl. Pour oil into another small bowl. Serve radishes with oil and herbed salt for dipping.
Recipe notes
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