I paired this with FT's smoked salmon and peppered creme fraiche as appetizers to precede Ina Garten's Boeuf Bourguignon for a french-themed dinner. My guests were surprised at how tasty such a simple dish could be. I served organic radishes with just a bit of the stem left on, offered guests the choice of fresh unsalted butter from Maine or unsalted Kerrygold butter from Ireland (which I can readily find in groceries here in New Hampshire). I also offered two choices of sea salt: Mediterranean fleur de sel, and Bay of Fundy sea salt. This was a smash hit with everyone. It's a lovely appetizer for any time of the year, and I may make it for the upcoming Thanksgiving holiday, to counterbalance heavier apps. I must confess, I bought 3 bunches of radishes, and only served two, and I'm glad I did - we'll be snacking on this lovely little dish while watching Sunday's football games. FT, this is a really lovely, simple, but delicious recipe - thank you so much for sharing!
Karen, you have done it again! Another recipe of yours that is just fabulous! Simple yet elegant and very tasty!
I luved the fresh, sharp taste of the radishes with the mellow butter (I used a garlic infused organic one) and flavourful sea salt. Mmmm!
I imagine this would also be perfect for a summer picnic or even a garden party buffet.
THANK YOU SO MUCH for sharing this wonderful recipe with us!
Made and reviewed for the Aus/NZ Recipe Swap August 2010.