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Shaved Heirloom Radish Rosace with Whipped Cultured Butter & Cara Cara Vinaigrette

Shaved Heirloom Radish Rosace with Whipped Cultured Butter & Cara Cara Vinaigrette

The classic Parisian 'radis au beurre' gets a sun-drenched California makeover for our Friday apéro hour. I spread beautiful, tangy cultured butter across a platter, blanket it with a delicately shaved mosaic of raw heirloom spring radishes, and wake the whole thing up with a bright Cara Cara orange and shallot vinaigrette. Grab a glass of chilled pét-nat and a piece of warm baguette—the weekend starts right here.

Marguerite Lavigne
Marguerite Lavigne
Prep: 25 minutes
Cook: 8 minutes
6
easy
appetizersnack
apéro hourspringrawvegetarian+1

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Timeline

28 minutes
0m10m20m28m
Make Vinaigrette
5m
Warm Baguette
8m
Whip Cultured Butter
5m
Shave Heirloom Radishes
10m
Assemble Rosace
5m
Garnish and Serve
3m

Ingredients

  • 1 lb heirloom radishes (mix of Watermelon, French Breakfast, and Purple Ninja)(washed and trimmed)
  • 1/2 cup cultured butter(room temperature (very important))
  • 1 small shallot(finely minced)
  • 1 Cara Cara orange(zested and juiced)
  • 1 tbsp champagne vinegar
  • 3 tbsp extra virgin olive oil(the good stuff)
  • 1/4 cup fresh chives(finely chopped)
  • 1 tsp flaky sea salt (like Maldon)
  • 1/2 tsp fresh cracked black pepper
  • 1 loaf seeded baguette(warmed for serving)

Instructions

  1. 1

    Let's get the vinaigrette macerating so the shallots lose their harsh bite. In a small bowl, whisk together 1 small shallot, the juice and zest of 1 Cara Cara orange, and 1 tbsp champagne vinegar. Let it sit for a moment, then slowly whisk in 3 tbsp extra virgin olive oil. Set aside.

    5 min

    Tip: Macerating the shallots in the citrus and vinegar slightly 'cooks' them, making them sweeter and friendlier for a raw preparation.

  2. 2

    Preheat your oven to 350°F. Wrap 1 loaf seeded baguette in aluminum foil and place it directly on the oven rack to warm through. Warm bread with soft butter is a non-negotiable rule in my house.

    8 min

    Tip: You don't want to toast the bread to a crisp, just warm it so it yields beautifully when you tear into it.

  3. 3

    Place the very soft 1/2 cup cultured butter in a mixing bowl. Using a small whisk or a hand mixer, whip the butter vigorously until it becomes impossibly light, aerated, and easily spreadable.

    5 min

    Tip: Cultured butter has a higher fat content and a slight tang compared to sweet cream butter. Whipping it makes it melt on the tongue like a cloud.

  4. 4

    Now for the meditation of delicate raw preparation. Using a mandoline on its thinnest setting, carefully shave 1 lb heirloom radishes into paper-thin, translucent rounds. Keep your fingers safe!

    10 min

    Tip: If you don't have a mandoline, use your sharpest chef's knife and take your time. We want them thin enough to read a love letter through.

  5. 5

    Swoosh the whipped butter across a beautiful, flat serving platter, creating dips and swirls with the back of a spoon. Layer the shaved radishes over the butter in an overlapping rosace (rose-like) pattern, leaving a beautiful border of butter exposed.

    5 min

    Tip: Mix up the colors! Alternate between the deep pinks of the Watermelon radish and the stark white and purple edges of the others to create a stained-glass effect.

  6. 6

    Right before your guests arrive, drizzle the layered radishes generously with the Cara Cara vinaigrette. Finish the platter with a bold scattering of 1 tsp flaky sea salt, 1/2 tsp fresh cracked black pepper, and 1/4 cup fresh chives. Pull the warm bread from the oven and serve immediately.

    3 min

    Tip: Wait to dress the radishes until the very last second. Acid and salt will cause the raw radishes to weep if they sit too long.

Chef's Notes

Cultured butter is absolutely essential here, mes amis! It goes through a fermentation process that gives it a slight tang, almost reminiscent of crème fraîche, which perfectly offsets the peppery crunch of the raw radishes. Also, please don't throw away those vibrant green radish tops! Wash them well and blend them into a quick, peppery pesto with some toasted almonds for tomorrow's lunch.

Frequently Asked Questions

How long does Shaved Heirloom Radish Rosace with Whipped Cultured Butter & Cara Cara Vinaigrette take to make?

Shaved Heirloom Radish Rosace with Whipped Cultured Butter & Cara Cara Vinaigrette takes about 33 minutes total. That includes 25 minutes of prep and 8 minutes of cooking.

How many servings does this recipe make?

This recipe makes 6 servings.

What skill level is needed for Shaved Heirloom Radish Rosace with Whipped Cultured Butter & Cara Cara Vinaigrette?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Shaved Heirloom Radish Rosace with Whipped Cultured Butter & Cara Cara Vinaigrette?

The main ingredients are: heirloom radishes (mix of Watermelon, French Breakfast, and Purple Ninja), cultured butter, shallot, Cara Cara orange, champagne vinegar, extra virgin olive oil, fresh chives, flaky sea salt (like Maldon), fresh cracked black pepper, seeded baguette.

What type of meal is Shaved Heirloom Radish Rosace with Whipped Cultured Butter & Cara Cara Vinaigrette?

Shaved Heirloom Radish Rosace with Whipped Cultured Butter & Cara Cara Vinaigrette is categorized as: appetizer, snack.