| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
A, Year, At, Ballymaloe |
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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