Radish Salad with Butter and Sea Salt
Ingredients
- 500 gRadish (trimmed and washed)
- 40 gSalted butter (softened)
- 2 tbspExtra virgin olive oil
- 1 tbspRed wine vinegar
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
- 0.5 pcParsley (chopped)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. Cut radishes do not keep well; they oxidize and soften.
