Radishes With Sweet Butter and Kosher Salt

I like to eat this with anchovy-spiked compound butter as well! Though the classic is…well…classic. I reckon I’d be very happy as a radish farmer - relatively instant gratification in the garden and simple pleasure.

I take it that for this recipe sweet butter is actually unsalted butter. In her Prune cookbook, sweet butter takes on another meaning.

Is the sweet butter (in the title but not in the ingredients list) in this recipe another name for unsalted butter?

Rabanos are a delicious tapa in Spain. A little olive oil and salt and a drink. Perfection.

I've been growing nicest radishes--they're known as French breakfast radishes although they don't seem to be very French and are seldom eaten for breakfast. They're delicious with buttered Mestemacher rye bread or other moist, dense rye, sliced thin. Enjoy with a glass of chilled wine while finishing up a day of writing your novel.

I grew up with sandwiches made on homemade bread with butter, sliced radishes, salt and watercress. Always tastes like spring to me.

Oh yes! We grew up with veggie trays of carrots, kohlrabi, celery, and radishes. So in a nod to memories, I made this as a side dish at a dinner party for Mother's 95th birthday using a combo of "Easter Egg" Radishes and Long Scarlet Cincinnati Radishes + cultured French butter + flaky salt. Perfect!

I have done this a bit differently - I finely grate the radishes and butter, add salt, and serve it on a nice, crisp cracker. The combo of quality butter and fresh radishes makes a great appetizer.

Many years ago there was a restaurant in Chicago called "The Bakery". The owner/chef Louis Szasmery (I'm sure I'm wrong about the spelling) of Hungarian ethnicity also liked this. Upon occasion when dining at his restaurant I would see him snacking on this very dish. By the way, the food at The Bakery was amazing, from the goose liver pate to the fresh asparagus soup to the roasted pork loin stuffed with sausage.

How does one go about eating these? Looks good but I can't figure out how one goes about consuming them.

I did not grow up with anything vaguely like this. And I always liked radishes more conceptually than in real life. Mostly as a Mexican garnish.

Skeptical, I bought greens-on radishes for 88-cents at Walmart and ate them with Challenge spreadable salted butter. What a revelation!

I'll use better butter and salt next time and eat with crusty bread. Then I'll work up the nerve to serve to friends.

Some of the Iranian restaurants in Los Angeles serve their wonderful homemade pita with thickly sliced radishes, butter, and mint sprigs. Great way to start a great meal!

My mother made a variation of this dish years ago. She used fresh radishes, of course, finely chopped sweet onion, and mixed them together lightly with rendered chicken fat and a sprinkle of kosher salt It was a delicious appetizer which we sometimes are on fresh rye bread.

This was a favorite my Polish father introduced us to-- he cut a wedge in each radish, slid in a bit of butter and then sprinkled the radish with regular salt-- delicious and now evokes home and childhood these many years later!

My dad was a first generation Italian American, and we ate our radishes with salted olive oil. Use a small mise bowl, lots of salt and a high quality oil.