It happened last week at Whole Foods; I found a vegetable new to me! I LOVE when this happens. It feels like striking gold on the clearance rack but instead of something to wear, it’s something to eat. What is the remarkable vegetable in question? Watermelon Radish.
These stunning roots are an heirloom variety of daikon radish. Watermelon radishes do not have the same bite of regular radishes. These fuschia beauties can be presented on a veggie tray or as an appetizer course with unsalted butter and kosher salt, a decadent, but delicious way to consume radishes.
Radishes with Butter and Salt
According to an article in the Boston Globe, radishes served with soft butter and coarse salt are commonplace in France. After tasting, we understand why. Break out the pastis!
1 bunch of radishes
3 Tbsp. unsalted butter
1 Tbsp. kosher salt or sea salt
Wash radishes, remove stems. Cut in quarters or thickly slice (you decide).
Serve with butter and salt. Guests prep their own nibbles.