Radishes with butter and truffle salt

Radishes with butter and truffle salt

By
From
Cut the Carbs!
Serves
4

Sometimes I like to pretend I’m in France – or that I’m much more soignée than I am. One way is to pull out a Breton striped shirt and a silk scarf. The other way is to serve this dish to guests. Radishes with butter and salt are a classic bistro starter, often paired with a crusty baguette. Yet the crunch of the radishes, particularly if they’ve been perked up in iced water, has little need for a yeasted dough. Instead, try adding the murky flavour of truffle to the combination for a deft bit of distraction. The mushroomy aroma of truffled salt (available from many delis) adds an interesting complexity. If you really want to push the boat out, though, try serving the butter melted with a few slivers of fresh truffle floating and infusing in it.

Ingredients

Quantity Ingredient
1 small bunch radishes, scrubbed clean and halved
40g unsalted butter, at room temperature
1 tablespoon truffle salt

Method

  1. Soak the radishes in iced water for 10–15 minutes until they are crisp. Dry well before serving.
  2. Present the radishes on a platter with the softened butter in one dish and the truffle salt in another. Encourage guests to swipe a radish half through the butter and then dip it into the truffle salt. No double dipping, please.
Tags:
healthy
low carb
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