- 10 –20 radishes with their greens about 2 bunches, washed
- 1 –2 sticks unsalted butter
- Course pink sea salt or other finishing salt
- Wash radishes and their greens gently; trim off any long root tips. Discard any yellow or damaged leaves. Dry, bag, and refrigerate radishes until ready to use. Temper butter over medium heat by using a double boiler to gently heat butter, but not melt, whisking occasionally. Butter should have a consistency of melted chocolate. If too thin, let cool slightly until it thickens to the desired consistency. Dip the bottom half of each radish in the butter and shake off any excess. Place radishes on a sheet tray or plate lined with wax paper. Chill radishes until butter sets (about 5–10 minutes) and then dip a second time (you may need to reheat the butter). After the second dip, sprinkle generously with coarse pink sea salt and chill until the butter has set. Enjoy cold right out of the refrigerator!
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