Seared Radishes with Mint

Seared Radishes with Mint
Serves 2

Radishes and butter are sisters in French cooking. They’re also cheap and plentiful during the spring at the market. My restaurant self gets the best of me when I say that I use every single piece of these babies. Wash the tops a few times in cold water and then toss in off the heat to create a salad/warm side dish to any meal.

1 bunch radishes, cleaned and halved
1 tablespoon extra virgin olive oil, plus more for garnish
1 teaspoon salt
3 cloves fresh garlic, smashed and added stalks reserved if using fresh garlic
2 tablespoons unsalted butter
2-3 tablespoons white wine vinegar
1 bunch radish tops, chopped
1 bunch mint, chopped
Maldon salt

Heat a large skillet over medium high heat and add olive oil. When pan is hot add radishes and sear, undisturbed for 2 to 3 minutes, or until brown. Stir and sear other side.

Season with salt, add garlic and toast garlic just slightly, about another minute. Add butter and melt until it’s slightly browned and nutty in fragrance. Drizzle in white wine vinegar. Remove radishes from heat and add tops and mint, stirring until wilted. Plate and garnish with drizzle of olive oil and sprinkle of finishing salt.