Radishes with Iceberg and Herb Butter

Radishes with Iceberg and Herb Butter Recipe
Photo: Johnny Autry; Styling: Cindy Barr
You can make the herb butter a few hours ahead and store it in the fridge. Some water will seep out of the lettuce as it sits; just bring the dip to room temperature and give it a good stir to reincorporate the water before serving.

Yield:

Serves 12 (serving size: 4 teaspoons butter and 4 radish halves)

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 15 Minutes

Nutritional Information

Calories 38
Fat 3.9 g
Satfat 2.4 g
Monofat 1 g
Polyfat 0.2 g
Protein 0.3 g
Carbohydrate 0.9 g
Fiber 0.4 g
Cholesterol 10 mg
Iron 0.3 mg
Sodium 56 mg
Calcium 13 mg

Ingredients

1 1/4 cups chopped iceberg lettuce
1 1/4 cups chopped arugula leaves
1/3 cup packed fresh parsley leaves
1/3 cup packed fresh mint leaves
1/3 cup chopped fresh chives
1/4 cup unsalted butter, softened
1/4 teaspoon salt
24 radishes, halved

Preparation

1. Place first 7 ingredients in a food processor; process until combined, scraping sides of bowl occasionally. Serve with radish halves for dipping.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Mark Bittman,

December 2011
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