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Radishes with Herbed Ricotta Dip, Sweet Butter, and Fleur de Sel

Radishes with Herbed Ricotta Dip, Sweet Butter, and Fleur de Sel

3 Ratings

We used a combination of 'French Breakfast,' 'White Icicle,' and 'Pink Beauty' radishes, but you can use any variety you'd like.

Martha Stewart Living, July 2006

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Recipe Summary

Servings:

Ingredients

1 pound low-fat fresh ricotta cheese
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh basil
Coarse salt and freshly ground pepper
4 bunches radishes, trimmed if desired
1/4 cup (1/2 stick) sweet unsalted butter, softened, for serving
Fleur de sel, for serving

Directions

Step 1

Make the dip: Stir ricotta, parsley, dill, and basil in a medium bowl. Season with salt and pepper.

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Step 2

Serve radishes with bowls of dip, butter, and fleur de sel.

Cook's Notes

Dip can be refrigerated in an airtight container up to 2 days. When the weather is hot, sprinkle radishes with crushed ice before serving to keep them crisp.

Reviews

3 Ratings

5 star values: 1
4 star values: 0
3 star values: 1
2 star values: 0
1 star values: 1

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Radishes with Herbed Ricotta Dip, Sweet Butter, and Fleur de Sel

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews

All Reviews for Radishes with Herbed Ricotta Dip, Sweet Butter, and Fleur de Sel

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Radishes with Herbed Ricotta Dip, Sweet Butter, and Fleur de Sel

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews

All Reviews for Radishes with Herbed Ricotta Dip, Sweet Butter, and Fleur de Sel