Radish Salad with Leek Butter Recipe - Modern Farmer

Radish Salad with Leek Butter Recipe

Chef John Poiarkoff smeared the platter with fresh butter before piling on an unruly mix of raw and grilled radishes.

radish salad with leek butter
Produced by Monica Michael Willis; Photograph by John Huba

Serves 8

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.

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