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Radishes with Caraway Butter

Colin Clark

Servings: 8

Sometimes the simplest food is the best. Here, crisp radishes are meant to be swiped through soft butter for a predinner nibble. When trimming the radishes, leave a little of the stem intact, if possible, to create a tiny handle. If you can find only large radishes, halve or quarter them.


  • 1 Tbs. toasted caraway seeds, lightly crushed with a mortar and pestle
  • 4 oz. (8 Tbs.) high-quality salted butter, softened
  • Flaky sea salt, such as Maldon
  • 24 bite-size radishes, preferably breakfast, well washed and trimmed
  • Extra-virgin olive oil for drizzling
  • Microgreens for garnish (optional)

Nutritional Information

  • Calories (kcal) : 110
  • Fat Calories (kcal): 110
  • Fat (g): 12
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 30
  • Sodium (mg): 400
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 0


  • Stir the caraway seeds into the butter. Spread the butter thickly onto a platter, sprinkle with the flaky salt, and arrange the radishes on top. Drizzle a little oil over the radishes, season with more flaky sea salt, and garnish with greens, if you like.


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