Spring Radishes

"Herb-flecked butter + radishes = Love" so says Leah Eskin of the Chicago Tribune!
(serves 4)

2 bunches radishes with leaves - look for a variety of colors and sizes
1/2 cup unsalted Kerrygold* butter, softened
1-2 T. chopped fresh dill
1-2 T. chopped fresh flat-leaf* parsley
1-2 to. freshly squeezed lemon juice
1/4 t. finely chopped garlic
Kosher salt
Maldon flaky salt
Crusty rye or French bread

Trim: Wash and dry radishes. Slice each in half from stem to root Using kitchen scissors, trim root so it trails off decorously. Snip away most leaves, letting each radish retain a sprightly leaf or two or, alternatively, give it a short spiky 'do. You want the impression that radishes recently sprang, fresh washed and cut, from the garden.
Swirl: Drop butter into a food processor. Sprinkle in the dill and parsley. Pour in the lemon juice, the garlic, and kosher salt. Swirl smooth. Taste.
Serve: Find a big rustic cutting board or platter. Spread on all the butter in two or three dramatic swaths. Dot the butter with radishes, cut sides down. Sprinkle the composition with flaky salt. Serve as is, or with warm bread.

"We can experience God's powerful presence even in the storms of our lives."

Love,

Chef Deb