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The French have long tamed the sharp bite of radishes by pairing them with cool, creamy butter. We've given that classic hors d'oeuvre a boost of all-American flavor (and protein, too).

Martha Stewart Living, April 2015

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Ingredients

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Directions

Instructions Checklist
  • Dip radishes in a blend of two parts peanut butter and one part softened unsalted butter, then sprinkle with flaky sea salt. It's crisp, velvety, salty, smooth satisfaction.

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