Butter Dipped Radishes

A classic French treat, perfect to serve with any cocktail.

Makes 26-30

You will need:
1/2 cup (1 stick) salted butter
2 bunches breakfast radishes
salt (I used pink sea salt)
toasted sesame seeds, white and/or black

  1. Melt the butter in a saucepan.
  2. Use a spoon to remove the cloudy top layer of the butter. Now you have clarified butter.
  3. Clean the radishes, and leave one stem on each. It’s pretty and serves as a handle when you eat them.
  4. Dip the radishes in butter, place on a plate, and cool in the fridge.
  5. After 10 minutes dip them again and cool.
  6. Dip them a third time, and sprinkle with salt and sesame seeds.
  7. Plate and serve.

Photography by Paul “Sweet Paul” Lowe