We used a combination of French breakfast, white icicle, and pink beauty radishes, but you can use any variety you’d like. When the weather is hot, sprinkle radishes with crushed ice before serving to keep them crisp.
Recipe information
Yield
serves 12
Ingredients
1 pound low-fat fresh ricotta cheese
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh basil
Coarse salt and freshly ground pepper
4 bunches radishes, trimmed if desired
1/4 cup (1/2 stick) sweet unsalted butter, softened, for serving
Fleur de sel, for serving
Preparation
Step 1
Make the dip: Stir the ricotta, parsley, dill, and basil in a medium bowl. Season with salt and pepper. The dip can be refrigerated in an airtight container up to 2 days.
Step 2
Serve the radishes with bowls of dip, butter, and fleur de sel.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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