RADISH WITH BUTTER AND SALT
Sliced radish and butter, finished with a pinch of salt is a simple French snack where the butter cuts the hot pepperiness of the radish, giving you an indulgent low-carb treat in seconds. I use butter very rarely, otherwise, but it does work here. This is my homemade version of the popular French snack. Use the best radishes you can find (the greens should be bright and not wilted, and the radish should be firm) and quality butter at room temperature.
Provided by Suzy Karadsheh
Categories Snack
Time 5m
Number Of Ingredients 3
Steps:
- Cut each radish in half and arrange them flat side-up. Spread a little butter on each half and finish with a pinch of salt.
- Alternatively, you can serve the trimmed radishes whole with only a little bit of the top cut off. Serve a side of room temperature butter and flakey salt in two small dishes for dipping.
Nutrition Facts : Calories 19.2 kcal, Carbohydrate 0.3 g, Protein 0.1 g, Fat 2 g, SaturatedFat 1.3 g, Sodium 309.9 mg, Fiber 0.1 g, UnsaturatedFat 0.6 g, ServingSize 1 serving
SIMPLY FRENCH! RADISHES WITH BUTTER AND FLEUR DE SEL
A classic French way of serving radishes, simple and yet so good; crunchy radishes are simply served with fresh butter and sea salt. I like to serve mine with Fleur de Sel, which is the caviar of French sea salts. You will be offered this in most French homes as an aperitif snack or as an appetiser before a meal. All that is needed is some traditional French bread to accompany it for a light lunch or supper dish. Table salt is fine if you cannot source Fleur de Sel or a good sea salt. (Information on Fleur de Sel: Many consider fleur de sel, which means "flower of salt" in French, the finest type of sea salt available. Its price reflects its high quality, as it costs about 10 times more than your average sea salt and 100 times more than table salt. The delicacy with which it is hand-harvested accounts for much of the expense. Fleur de sel floats on the surface of shallow salt water marshes and is scraped off with a special rake called a lousse à de fleur. The raking must be done carefully by hand to prevent mixing the fleur de sel with the coarse gray salt beneath it. France harvests most of the world's fleur de sel, with the town of Guérande possibly being the most famous producer. Fleur de sel has a higher mineral content than table salt, a natural greyish hue, a moist texture and a violet-like fragrance. Sprinkle it on food before serving to enliven flavours.)
Provided by French Tart
Categories Lunch/Snacks
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Wash and gently dry your radishes. Snip the leaves off, or leave them on if they are very fresh.
- Serve the radishes with slightly softened butter and a bowl of fleur de sel sea salt or table salt.
- If you wish to serve this as a light supper or luncheon dish, serve with crusty bread.
Nutrition Facts :
RADISHES WITH HERBED RICOTTA DIP, SWEET BUTTER, AND FLEUR DE SEL
We used a combination of 'French Breakfast,' 'White Icicle,' and 'Pink Beauty' radishes, but you can use any variety you'd like.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Make the dip: Stir ricotta, parsley, dill, and basil in a medium bowl. Season with salt and pepper.
- Serve radishes with bowls of dip, butter, and fleur de sel.
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