Radishes with French Butter and Fleur de Sel

This quintessentially French combination is a delightful revelation to those who have never tried it and I believe the perfect way to kick off spring soirées on either side of the Atlantic. Recently, several American entrepreneurs have begun making high quality cultured and artisan butters, and should you come across one you adore, feel free to substitute it for the French butter.

Written by Sarah Leah Chase

Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution.

Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.


  • 2 bunches fresh, young spring radishes, trimmed with a bit of green stem left intact
  • 12 ounces softened, unsalted French butter
  • ½ cup fleur de sel


  1. Place the radishes in a bowl of ice for at least 20 minutes before serving them. Either leave the radishes on ice, if in a pretty dish, or arrange them on a serving platter, surrounded by a crock of the softened butter, and a shallow bowl of the fleur de sel.
  2. Use a small knife to spread a bit of butter on each radish, dip into the salt, and pop into your mouth.

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