This is one of those old, classic, little culinary tricks that make the French look so clever. Swipe the radishes in the butter, give them a quick dip in the salt and crunch away. Elegant, easy and impressively sophisticated.
Author: Katie Workman
4tablespoons(½ stick) European style unsalted buttersoftened
1tablespoonminced fresh parsley
1tablespoonminced fresh basil
1teaspoonminced fresh thyme
½teaspoonsea or kosher saltplus more for serving
½teaspoonfreshly ground pepper
Place the softened butter in a small bowl. Add the parsley, basil, thyme, 1/2 teaspoon salt and pepper and mash with a fork until well blended. Transfer to a small bowl or ramekin. Fill another small bowl or ramekin with additional salt for serving. Place the bowls on a larger serving platter with the radishes and serve.