Simply French Radishes With Butter And Fleur De Sel Recipes

Steps:

• Make the dip: Stir ricotta, parsley, dill, and basil in a medium bowl. Season with salt and pepper.
• Serve radishes with bowls of dip, butter, and fleur de sel.

Steps:

• Divide the radishes among small plates.
• Neatly cut the butter into 4 small portions, and set on plates.
• Pile a small amount of salt on each plate.

Steps:

• If the greens on your radishes are pretty, leave them on; if not, trim off the greens. If your radishes aren't completely dry, the butter will not cling to them. Arrange the radishes on a plate. Put the butter on the plate or in a small crock and the fleur de sel in a small pile on the plate or in a small dish.
• To eat, spread a thin film of butter on a radish, sprinkle with fleur de sel, and insert into your mouth.
• Possibly the best way to experience the pleasures of artisan salt is to use it on the simplest of foods. Make toast, butter your toast, sprinkle with a pinch of fleur de sel, and bite. A shimmer of salt, a wave of butter, a harvest of grain, and your mouth is alive. Which brings me to my point:
• Never, ever, ever buy salted butter. Ever. Why sully your butter with the refined industrial salt invisibly blended into butter when instead you could bless each bite with a kiss of fleur de sel and ascend to paradise?
• Of course, never, ever, ever is a long time. If you go to France and have a chance to buy beurre salé, a lovingly crafted butter typically using cream from grass-pastured cattle in Normandy combined with top-notch fleur de sel from south of Brittany, do so. Beurre salé is to mass-produced salted butter what fresh sushi is to frozen fishsticks. If you are like me, you will just grab a baguette, find a park bench, and sit there, watching the lovers stroll by and making sweet, sweet romance with your butter and bread.