Some marvelous varieties of radish are now showing up in farmers markets. A mix of colors and varieties would make an appealing plate. Look for white, black, French Breakfast and Misato Rose. Whichever variety you choose, look for firm radishes with smooth skin and unwilted green leaves. If you have a green thumb, take a look at the radish page of your favorite seed catalog.
Recipe courtesy of Williams-Sonoma. Adapted from Williams-Sonoma Collection Series, “Hors d’Oeuvre”, by Brigit L. Binns (Simon & Schuster, 2001).
Make-Ahead Tip
The butter-topped radishes may be refrigerated, uncovered, for up to 2 hours before serving.
Variation Tips
Substitute basil for the chervil, creating another wonderful flavoring for the butter. You may also serve the radishes with plain unsalted butter, a popular French snack.