One of my favorite quick snacks to serve in warm weather is sliced radishes with butter and salt. This classic combo was created by the French, and it balances the peppery crunch of radishes with the creamy sweetness of butter. Now that it’s spring, and the market is full of pretty radishes, I’m making it again, but this time with a twist; I’m adding anchovy to the butter.
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I love anchovies because they give a well-rounded, savory flavor to whatever dish they’re in, and when they’re mashed into a dressing or sauce, their effect is subtle yet powerful, like in Caesar salad dressing or in a puttanesca sauce. Anchovies are also a great source of heart-healthy Omega-3 fatty acids, niacin (a B vitamin) calcium, and protein, so adding them to food as a flavoring or a condiment is an easy way to get more of those into your diet.
To make this light spring hors d’oeuvre, take a large dollop of butter and a couple of anchovies and mash them together with a fork. Spread slices of whole grain bread generously with the butter, and top with thinly sliced radishes. Finish it off with a dash of salt and pepper. For a fresh, elegant start to a dinner or party, serve these with white wine or rose.
Louisa Shafia is a cook with a passion for healthy eating. She recently penned Lucid Food: Cooking for an Eco-Conscious Life, a collection of seasonal recipes and eco-friendly advice on food. To watch her cooking videos, see her recipes, and find out about her cooking classes, go to lucidfood.com.