| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
A, At, Ballymaloe, Year |
1 |
Servings |
INGREDIENTS
|
|
Fresh radishes complete with |
|
|
leaves |
|
|
Finest unsalted butter |
|
|
Sea salt |
|
|
Crusty bread |
INSTRUCTIONS
Wash the radishes and trim the tail and the top of the leaves if they
are long. Cut a chunk of butter into 1cm cubes. If you have a pair of
butter pats, soak them in cold water and then roll each cube into a
ball, and drop then into a bowl of iced water. To serve: Put 7 or 8
chilled radishes on each plate, add 2 or 3 butter balls and a little
mound of sea salt. Serve fresh crusty bread as an accompaniment.
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