- prep: 45 min
- cook: 0 hr
- total: 45 min
Summary
Our striking take on the classic French snack of radishes, salt, and butter is easy to make and even easier to eat. A rainbow of spring vegetables is dipped in butter brightened with lemon zest and finished with a sprinkling of pink salt.
Ingredients
- Kosher salt
- 1/2 pound asparagus, trimmed
- 1 small head Romanesco, cut into 1 1/2-inch florets
- 1/4 pound sugar snap peas, trimmed
- 1/4 pound fiddlehead ferns, trimmed
- 1 1/2 sticks unsalted butter, room temperature
- Finely grated zest of 1 lemon
- 8 ounces multicolored baby carrots, peeled
- 2 mini cucumbers, cut on the bias into 1/2-inch slices
- 1 head purple endive, leaves separated
- 1 head yellow endive, leaves separated
- 1 bunch small radishes, scrubbed, or 2 watermelon radishes, thinly sliced
- Fine pink salt, preferably Himalayan or Hawaiian
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info

- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 24 % Daily Value *
- Total Fat: 0 g 0.02%
- Saturated Fat: 0 g 0.01%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 29 mg 1.22%
- Calcium: 18 mg 1.85%
- Potassium: 125 mg 3.56%
- Magnesium: 0 mg 0%
- Iron: 1 mg 3.16%
- Zinc: 0 mg 0%
- Total Carbohydrate: 5 g %
- Dietary Fiber: 1 g 5.66%
- Sugar: 3 g
- Protein: 1 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 53.79%
- Vitamin C 13.69%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat0
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables1
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq