Radish Salad with Butter Vinaigrette

One of the classic French ways of serving Radishes is with softened Butter and Sea Salt and I've loved it since the first time I tried it in France. I still eat Radishes that way quite often. I've even been known to make that combination into a sandwich. Something about the flavor of Butter softens the pungent bite of the Radishes. So tonight I got inspired to make a Butter Vinaigrette and make this classic combination into a salad. I cooked some Shallots in unsalted Butter and added some Sherry Vinegar, flaky Sea Salt of course, a pinch of Sugar and a spoonful of Dijon Mustard. I poured it over a plate of sliced Radishes and I was in heaven! This recipe is definitely a keeper so I decided to share it with you. It's so easy and so good. If you love Radishes, you need to try this Radish Salad with a Butter Vinaigrette!

Radish Salad with Butter Vinaigrette

16 Radishes, trimmed and cut into thin slices

4 Tablespoons unsalted Butter

1 small Shallot, minced

4 Tablespoons Sherry Vinegar

1 teaspoon Dijon Mustard

1/4 teaspoon Sea Salt

pinch of Sugar (about 1/8 teaspoon)
fresh ground Pepper to taste

In a small frying pan, melt the Butter and add the Shallots. Cook until the Shallots just start to brown. Turn off the heat and add in the Sherry Vinegar, Mustard, Salt and Sugar. Stir to combine and pour over the Radishes. Sprinkle with fresh ground Pepper and serve immediately.

Five Element Analysis

Radishes are one of the few Metal vegetables because of their pungent flavor. But because they are red, they have a bit of Fire too. The Mustard, Butter and Shallots bring in even more of the Metal Element. The Vinegar belongs to the Wood Element.  There's only a hint of the Water Element from the Salt and Earth from the Sugar. So, this is a great dish to serve when you need a lot of Metal to round out the meal.