Time: 20 minutes. A much-loved French hors d’oeuvre is radishes, butter, and sea salt served separately; guests smear and sprinkle their own. This version has the cook do the work.
Cut a thin wedge out of each radish and fill the space with unsalted butter. Dip in coarse salt.
Note: Nutritional analysis is per serving.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
