Radishes with Butter & Salt (Serves 6 to 8)
Copyright 2004, Barefoot in Paris by Ina Garten, Clarkson/Potter Publishers, All Rights Reserved
Photo: Quentin Bacon
2 bunches of radishes with the tops intact
Good salted butter or Herbed Butter
1 French baguette, sliced diagonally, and lightly toasted
1/4 pound unsalted butter, at room temperature
11/2 teaspoons minced scallions
11/2 teaspoons minced fresh dill
11/2 teaspoons minced fresh parsley
1/2 teaspoon freshly squeezed lemon juice
1/2 teaspoon kosher salt
Pinch freshly ground black pepper
Arrange the radishes on a bed of sea salt. Spread the butter on slices of toasted bread and arrange artfully on a platter. Serve at room temperature.
Combine all the ingredients in the bowl of an electric mixer fitted with the paddle attachment on low speed until combined. Do not whip.