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Radish Platter with Butter Three Ways

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Makes 6 to 8 servings 1x

Time 30 minutes

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Ingredients

For the salted butter:

  • 1 stick good quality butter, unsalted
  • Flaky salt, to taste

For the herbed butter:

  • 1 stick good quality butter, unsalted
  • Big handful of tender herbs, such as garlic chives, tarragon, or chervil
  • 3 tablespoons crème fraîche, or more, as needed
  • Salt, to taste

For the bagna cauda:

  • 2 tablespoons extra virgin olive oil
  • 4 cloves of garlic, grated or minced 2 sticks good quality butter, unsalted
  • ~12 anchovies, packed in oil
  • Handful of chopped parsley
  • 1 lemon, zested
  • Freshly ground black pepper, to taste

For the radish platter:

  • Large variety of organic radishes (~2 lbs breakfast, daikon, watermelon, etc.), thinly sliced or cut into quarters

Instructions

  1. Bring 4 sticks of butter to room temperature.
  2. Add flaky salt to 1 stick in a small bowl or ramekin and mix. Set aside.
  3. In a food processor or blender, mix together 1 stick of butter, herbs, crème fraîche, and salt, until bright green, thoroughly combined, and smooth. Transfer to a small bowl or ramekin and set aside.
  4. In a small pan over low-medium heat, add 2 tablespoons extra virgin olive oil. Add grated or minced garlic, 2 sticks butter, and approximately 12 anchovy filets. Mix over heat until garlic is aromatic and the anchovies have broken up completely. Add chopped parsley and lemon zest. Turn heat down to low.
  5. Arrange radishes on a platter, then pour bagna cauda into a small serving bowl or ramekin and plate alongside the salted butter and herbed butter. Feel free to also serve with bread.

— Recipe by Erika Houle