Never hurry and never worry. Sensible advice from Charlotte, the renowned spider, weaver and heroine. But it's a tall order -- never?
I decided to start slow, swearing off the hunch-shouldered hustle for an evening. Instead of hurtling through traffic, I stayed put. Instead of banging through dinner prep, I attempted attentive.
Turns out that radishes, like toddlers, are proud of their big bellies. They enjoy a good scrub behind the stems. And their greens can be snipped into all sorts of daring 'dos. Also of note: Smearing a platter with herb butter and dotting the butter with fancifully coiffed radishes is compelling, time-consuming work.
I doubt Charlotte's approach altered the appetizer -- dill-specked butter and salt-speckled radishes. But the process was a pleasure. And, given that I only managed a one-dish meal, it counts as a masterpiece of monotasking.
Spring Radishes
2 bunches radishes with leaves -- look for a variety of colors and sizes
1/2 cup unsalted butter, softened
1 to 2 tablespoons chopped fresh dill
1 to 2 tablespoons chopped fresh parsley
1 to 2 teaspoons freshly squeezed lemon juice
1/4 teaspoon finely chopped garlic
Kosher salt
Flaky salt, such as Maldon
Crusty rye or French bread, optional
Wash and dry radishes. Trim roots and snip away most leaves, letting each radish retain a sprightly leaf or two or, give it a short, spiky 'do. Slice each in half from stem to root.
Combine butter, 1 tablespoon of the dill and parsley, 1 teaspoon lemon juice, the garlic and 1/4 teaspoon kosher salt in a food processor. Swirl smooth. Taste. Add more herbs and lemon, if you like.
On a large cutting board or platter, spread the butter in two or three dramatic swaths. Dot the butter with radishes, cut sides down. Sprinkle the composition with flaky salt. Serve as is, or with warm bread.
Makes 4 servings.
Food on 04/25/2018