Butter and radishes are a classic springtime combination. Josh Buckwald folds in copious amounts of chives and thyme to add freshness. Serve with flaky salt on the side to suit your taste at the table.
Wash the radishes and cut any large ones into bite-size pieces.
Cut the butter into small cubes and leave out at room temperature to soften, about 30 minutes.
Finely chop the thyme and oregano leaves and set aside.
In a large mixing bowl, zest the lemons with a microplane or box grater, being careful not to get too much of the bitter white pith beneath the yellow skin. Juice the lemons into the bowl and set aside.
When the butter is soft, add it to the mixing bowl with the chives, salt, herbs, and olive oil. Fold all of the ingredients together using a rubber spatula or a large wooden spoon until fully incorporated. Taste for seasoning and add more salt if needed.
Plate the butter on a serving dish and top with some cranks of black pepper and a drizzle of olive oil. Scatter the radishes in another bowl and serve.