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Sweepstakes

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

Rating: 3 stars

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

Recipe Summary test

Servings:

12

Ingredients

Ingredient Checklist

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

Instructions Checklist

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

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