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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This arrived in my inbox from iVillage & was the only one of a bunch that I liked so I'm transferring it here. I absolutely love the combination of scallions & radishes (see Radish & Scallion Salad). This is no “ladies who lunch” tea sandwich topper. This is a punchy, sock-in-the-mouth spread chock-full of spicy radishes and pungent scallions. Smear it on crackers or toasted baguette slices for a zingy and quick appetizer. Tremendously easy, tons of flavor & very versatile as a dip, spread on crackers or bread or toast points, a condiment (on a burger?)...let your imagination wander. I think it would make wonderful tea sandwiches irregardless of the quote that came with the recipe. Maybe spread some into those early summer peas.... Ingredients:
6 radishes, red bulbs only |
1/2 cup unsalted butter, softened |
1/4 cup scallion, minced, white and light green parts only |
1/4 teaspoon salt |
Directions:
1. Clean and trim the radish bulbs of any errant leaves or roots. Coarsely grate the radishes with a box grater or food processor disc.
2. Wring the excess water out of the grated radishes using cheesecloth, a kitchen towel, or paper towel. (They’re more watery than you think!).
3. Stir the radishes, scallions, softened butter, and salt together with a fork or pastry blender. Add more salt if needed.
4. Scrape the butter into a serving dish and refrigerate for an hour to allow the butter to re-firm slightly.
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