Radish Salad with Butter and Sea Salt

Crunchy radishes with a sharp bite, served with a knob of salted butter and a touch of acidity. The raw freshness of freshly trimmed root vegetables.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 156
• Protein: 1 g
• Carbs: 2 g
• Fat: 16 g

Ingredients

• 500 g Radish ( trimmed and washed )
• 40 g Salted butter ( softened )
• 2 tbsp Extra virgin olive oil
• 1 tbsp Red wine vinegar
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 0.5 piece Parsley optional ( chopped )

Instructions

1. Preparing the radishes

   Trim the greens leaving 1 cm of stem for easy handling. Remove the root end. Wash thoroughly in cold water to remove all grit. The radishes should be firm and glossy.

2. Slicing

   Slice half of the radishes into thin rounds using a sharp knife. Keep the smaller ones whole to vary the textures in the mouth.

3. Seasoning

   In a bowl, mix the olive oil and red wine vinegar. Pour over the radishes at the last moment. The vinegar awakens the natural spice of the radish without softening it.

4. Finishing

   Dot with small knobs of softened salted butter. Sprinkle with sea salt and ground pepper. The salt should crunch under the teeth along with the vegetable.

Chef's tips

• Never salt radishes in advance, they will release their water and lose all their crunch.
• If your radishes lack firmness, soak them for 10 minutes in a bowl of ice water.

Storage

Consume immediately. Cut radishes do not keep well; they oxidize and soften.