Time: 20 minutes. A much-loved French hors d'oeuvre is radishes, butter, and sea salt served separately; guests smear and sprinkle their own. This version has the cook do the work.
Sunset DECEMBER 2009
Cut a thin wedge out of each radish and fill the space with unsalted butter. Dip in coarse salt.
Note: Nutritional analysis is per serving.
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