(reprinted with permission from The Butcher Babe Cookbook by Loreal Gavin, Page Street Publishing Co. 2017)
1 large bunch pristine radishes (must have healthy green leaves) 8 oz. (228 g) butter 1 tbsp. (15 g) fancy salt, such as Maldon, smoked sea salt (something visually appealing) 1 tsp. freshly cracked black pepper 1 tbsp. (3 g) fresh dill Picking out the right bunch of radishes is the most difficult part of this whole recipe. You are looking for those beautiful, healthy bunches of radishes with bold green leafy tops. The leafy tops, as you will discover, are pretty fragile. If I happen to accidentally separate the leafy greens from the radish, it’s no big deal. I’ll just have it as a little snack. Gently wash the radishes under cool running water to remove any excess dirt. I like to use a paper towel also. With a paring knife, remove any not-so-beautiful leaves and discard them. Lay out the cleaned, pristine radishes on a few pieces of clean paper towel close to a cutting board. With a sharp knife, remove a minimal amount of radish near the root end. The goal is to create a smooth surface the radish can “sit” on. In a small metal mixing bowl over low heat on the stovetop, gently melt the butter. I use a small whisk to bring the butter from completely cold to the perfect dipping texture. There shouldn’t be any chunks of butter floating around. Once the butter has been tempered over the heat, gently place a radish into the butter while carefully holding its stems. Coat the radish about three-quarters of the way up. Shake off any excess butter and also swipe the bottom of the radish on the butter bowl. Lightly sprinkle the radishes with salt, pepper and dill and place them in a serving dish. Serve immediately.
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