Spread out a floral tablecloth outdoors and serve this appetizer with a Provençal rosé or a glass of sparkling wine. The radishes can be fresh plucked and quickly rinsed, with the warmth and smell of the earth still lingering. You can make Grilled Onion Butter a couple of days ahead.
French Garden Radish Plate with Grilled Onion Butter
Grilled Onion Butter
1 small yellow or white onion
1/2 cup (1 stick) salted butter, at room temperature
1 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped green onions or chives
Radish Plate
1 loaf crusty French bread
24 small radishes
1. Prepare a hot fire in your grill.
2. Slice the onion in 1/2-inch-thick slices. Grill the onion slices directly over the fire for about 3 or 4 minutes per side, until they have good grill marks and have softened. Let the onion slices cool and then chop them.
3. Combine the butter, Worcestershire sauce, dry mustard, and black pepper until well blended. Add the grilled chopped onion and herbs, stirring to combine. Place the butter in a bowl. Slice the bread and serve it with the radishes and the Grilled Onion Butter. Makes 6 to 8 servings.
Recipe adapted from The Gardener and The Grillby Karen Adler and Judith Fertig.
For more recipes from this book, read the original article, “Summer Recipes for the Grill.”
