1 bunch baby leeks or scallions (about ½ pound)
Flaky sea salt, such as Maldon
1 cup (2 sticks) unsalted butter, softened
Freshly cracked black pepper
1½ pounds radishes with greens (about 2 bunches), halved or quartered depending on size
Extra-virgin olive oil
Red wine vinegar
1. Mince the green parts of 2 baby leeks or scallions to yield ¼ cup. Reserve remaining leeks. Using a mortar and pestle or food processor, mash the greens with a generous pinch of salt to create a paste; add butter to leek-salt mixture and mix until well combined. Season to taste with pepper and more salt, if needed.
2. Preheat a grill to high heat. Season remaining leeks or scallions and half of radishes with a drizzle of oil and a sprinkle of salt. Grill vegetables in a single layer without turning until nicely browned on one side but still crunchy, 3 to 5 minutes. Transfer to a plate and drizzle with vinegar. In a medium bowl, toss the remaining raw radishes with olive oil and vinegar; season with salt and pepper to taste.
3. To serve, smear leek butter on a serving platter and top with leeks and cooked radishes, then add seasoned raw radishes on top.