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