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Radishes, Butter and Sea Salt

Radishes with Butter and Sea Salt

Author Brandon Matzek


  • Several bunches of radishes
  • Unsalted butter, room temperature
  • Flaky sea salt (I use Maldon)
  • Crostini, for serving


  1. Start by trimming your radishes. Cut off the leafy greens leaving a half inch intact (this will be used to easily hold the radishes while dipping). Trim just the tip of the root end.
  2. You can leave all of your radishes whole or thinly slice a number of them. If you do choose to thinly slice, be sure to discard the ends with the green tips left intact.
  3. To serve, create a platter with whole radishes, sliced radishes and two small bowls filled with room temperature butter and flaky sea salt. Swirl a whole radish in the butter to coat. Dip the radish in flaky sea salt and take a bite! Or, spread a layer of butter on a crostini, top with radish slices and sprinkling of flaky sea salt.