Butter-Tossed Radishes With Fresh Za’atar

Recipe By:  Alison Roman
Butter-Tossed Radishes With Fresh Za’atar

Try this recipe for Butter-Tossed Radishes With Fresh Za’atar from the cookbook Dining In.

These radishes have everything I want in life—butter, za’atar, and lots of salt—and are the ultimate motivation for hunting down a nice bunch with perky green tops. Cook these guys just long enough to wilt the greens and to barely soften the outside of the radish, keeping all that spicy sass inside. This is the ideal thing to serve either as a predinner snack or with your actual dinner.

Ingredients

Fresh Za’atar (makes about 1/2 cup)

  • ¼ cup raw white or black sesame seeds
  • ¼ cup fresh thyme leaves, coarsely chopped
  • 2 tbsp ground sumac
  • Kosher salt

Butter-Tossed Radishes

  • 2 tbsp olive oil
  • 2 garlic cloves, smashed
  • 1 bunch radishes, with their tops, halved lengthwise
  • Kosher salt and freshly ground black pepper
  • 1 tbsp white distilled vinegar
  • 3 tbsp unsalted butter
  • 2 tbsp Fresh Za’atar (see above), plus more as needed
  • Flaky sea salt

 

Directions Yield:  Serves 4

Fresh Za’atar 

  1. Toast the sesame seeds in a small skillet over medium heat, tossing constantly until they’re fragrant and golden brown, about 4 minutes. Remove the skillet from the heat and add the thyme and sumac, tossing to combine. Season with salt and let cool completely before transferring it to a storage container.

Butter-Tossed Radishes

  1. Heat the oil in a medium skillet over medium-high heat. When the oil is hot and shimmery, add the garlic and radishes, and season with kosher salt and pepper.
  2. Once the greens have wilted and the radishes are tender but not soft (they should still have some bite), about 2 minutes, add the vinegar and butter, swirling to melt the butter and coat the radishes. Remove from the heat and sprinkle with the za’atar (see recipe below).
  3. Transfer to a large serving platter, finishing with flaky sea salt and more fresh za’atar.

 


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Source:
Reprinted from Dining In. Copyright © 2017 by Alison Roman. Photographs copyright ©2017 by Michael Graydon and Nikole Herriot. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
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