Salted Butter Radishes on Chive Buttermilk Biscuits
Up until last year, I pretty much ignored radishes. Besides being tossed into a salad or perhaps carved into a rose, I wasn’t reallysure of their purpose. But after weeks of having them in my CSA share last season, one week I resisted adding them to the swap box and decided to take them home and roast them. That dish changed my view of radishes. Next I discovered the perfect combination of sliced radishes, slightly salted and layered on a baguette with a pat a butter. Tangy, peppery, salty, creamy – this is how simple food can create taste bud harmony.
Based on those ingredients and a recent Twitter #SpiceChat discussion on chives led to this recipe that highlights the humble spring radish – these biscuits would also make a pretty presentation for Mother Day’s or any spring luncheon celebration. And since salt and butter are also sharing the spotlight, I used gorgeous yellow Kerrygold butterand this beautiful coral pink Himalayan salt. (Here’s a recent “salt primer from Food52: 10 Salts to Know.)