Prep 15 mins
Cook 5 mins
This arrived in my inbox from iVillage & was the only one of a bunch that I liked so I'm transferring it here. I absolutely love the combination of scallions & radishes (see Radish & Scallion Salad). "This is no “ladies who lunch” tea sandwich topper. This is a punchy, sock-in-the-mouth spread chock-full of spicy radishes and pungent scallions. Smear it on crackers or toasted baguette slices for a zingy and quick appetizer." Tremendously easy, tons of flavor & very versatile as a dip, spread on crackers or bread or toast points, a condiment (on a burger?)...let your imagination wander. I think it would make wonderful tea sandwiches irregardless of the quote that came with the recipe. Maybe spread some into those early summer peas....
- 6 radishes, red bulbs only
- 1⁄2 cup unsalted butter, softened
- 1⁄4 cup scallion, minced, white and light green parts only
- 1⁄4 teaspoon salt
- Clean and trim the radish bulbs of any errant leaves or roots. Coarsely grate the radishes with a box grater or food processor disc.
- Wring the excess water out of the grated radishes using cheesecloth, a kitchen towel, or paper towel. (They’re more watery than you think!).
- Stir the radishes, scallions, softened butter, and salt together with a fork or pastry blender. Add more salt if needed.
- Scrape the butter into a serving dish and refrigerate for an hour to allow the butter to re-firm slightly.
I used a mixture of garden radishes and loved the result. I served it with crackers and only wished I'd made more! Made for the 2014 Culinary Quest.
Delicious! I used Earth Balance margarine. This turned out so yummy with the little crunch of the radishes and green onions. Wonderful on whole wheat Ritz crackers! Made for the Vegetarian Swap-October.