Radish Tartines with Green Butter
These radish and turnip-topped tartines are a great way to use up radishes and turnips with their greens attached. The radish and turnip greens whipped with sweet butter, garlic, and lemon zest create a delicious, silky spread for the tartines, while the spicy, paper-thin radishes and turnips make the perfect topping. Finished with crunchy sea salt, these make a great appetizer or light lunch.
Ingredients
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8 medium-size mixed radishes (such as Easter egg, black, watermelon, and Purple Ninja) with tops (about 12 oz.)
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2 medium-size Japanese turnips with tops (about 2 1/2 oz.)
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½ cup unsalted butter (4 oz.), preferably grass-fed, at room temperature
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1 teaspoon finely grated lemon zest, plus lemon wedges for serving
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½ teaspoon flaky sea salt, plus more to taste
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¼ teaspoon black pepper, plus more to taste
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1 small garlic clove, finely grated (about 1/4 tsp.)
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6 (3/4-inch-thick) soft rustic bread slices (about 1 1/4 oz. each), lightly toasted
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Crushed red pepper, for garnish
Description
- Remove greens from radishes and turnips; reserve about 1 firmly packed cup greens (about 1 1/2 ounces radish greens and 1/2 ounce turnip greens). Wash greens, and pat dry. Set aside.
- Using a mandoline, very thinly slice radishes and turnips (about 1/16 inch thick); transfer to a medium bowl filled with ice water. Let soak 10 minutes. Drain well, and pat dry.
- While radishes and turnips soak, place reserved 1 cup greens, butter, lemon zest, salt, black pepper, and garlic in a food processor. Process until butter is green and mostly smooth, about 1 minute, stopping occasionally to scrape down sides of bowl. Season with additional salt and black pepper to taste.
- Spread green butter evenly over 1 side of toasted bread slices (about 2 tablespoons each). Top with sliced radishes and turnips. Season with additional salt to taste. Garnish with crushed red pepper, and serve with lemon wedges.
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