Radishes with Iceberg and Herb Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You can make the herb butter a few hours ahead and store it in the fridge. Some water will seep out of the lettuce as it sits; just bring the dip to room temperature and give it a good stir to reincorporate the water before serving. Ingredients:
1 1/4 cups chopped iceberg lettuce |
1 1/4 cups chopped arugula leaves |
1/3 cup packed fresh parsley leaves |
1/3 cup packed fresh mint leaves |
1/3 cup chopped fresh chives |
1/4 cup unsalted butter, softened |
1/4 teaspoon salt |
24 radishes, halved |
Directions:
1. Place first 7 ingredients in a food processor; process until combined, scraping sides of bowl occasionally. Serve with radish halves for dipping.
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