radishes, leaves trimmed but leave 1/2-inch of the stalks; for holding
chive sage salt
- In a small skillet, heat the olive oil. Add the sage leaves and cook over moderate heat, turning once, until crisp, about 2 minutes. Scrape the leaves and oil into a small bowl and let cool. Crumble the leaves. Add the chives and salt and stir to combine. (The salt can be refrigerated for up to 1 week.)
- Leave the butter out at room temperature for a few hours, until very soft. Pack it into a 6-ounce ramekin and smooth the top. Either use right away, or put back in the refrigerator for up to a few days. If you do refrigerate it, make sure you take it out at least two hours before you want to serve it. It needs to be nice and soft. You will most likely have left over butter – I did – so if you have a smaller ramekin or bowl, you could probably just use a half stick for this many radishes
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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