Radishes, Sugar Snap Peas, Butter and Salt
Radishes with butter and salt is a French classic, typically served as a starter in place of bread. It's surprisingly simple to assemble and makes for an unexpected palate pleaser. This dish showed up recently on the menu of a Brooklyn favorite, French Louie, and was the inspiration for creating an at-home version with the addition of sugar snap peas. Put this starter together in just 15 minutes and pair it with some equally refreshing 2014 Mythmaker Monterey County Pinot Gris. Your guests will be wowed by the sweet-salty combination and hint of spicy crunch.
- 1 bunch French breakfast or Easter egg radishes (the more common cherry belles will also do)
- 1/2 cup whole sugar snap peas
- 5 tablespoons unsalted sweet cream butter, softened at room temperature
- 1 tablespoon flaked salt (I like Maldon)
- 1/2 teaspoon freshly ground black pepper
Prepare the ingredients by first rinsing the radishes and sugar snap peas. Remove the leaves from the radishes, leaving a short green stem (perfect for grabbing and dipping). Slice radishes in half and any larger ones into quarters.
Spread the softened butter in the bottom of a serving dish to cover.
Nestle the radishes and sugar snap peas into the softened butter, alternating for a colorful spread. Sprinkle evenly with salt and pepper, and serve with small ramekins of extra salt and pepper for dipping.
This simple medley of vegetables should be served immediately. If you're storing it in the refrigerator, remove it about 20 minutes prior to serving to allow the butter to re-soften.
I love how this appetizer is bursting with spring colors! It also pairs well with another personal favorite, farfalle with sun-dried tomatoes, goat cheese and arugula.