Radish Salad with Pistachio Vinaigrette & Whipped Butter
Apr 24, 2025
This dish is a playful spin on a French classic—radishes with butter and salt—reimagined as a fresh, colorful salad. Crisp radish wedges and their tender greens are tossed in a sweet and tangy pistachio vinaigrette, then served over a generous swoosh of whipped butter. It’s elegant enough for entertaining, yet simple enough for a weekday lunch.
Ingredients
Whipped Butter
½ cup (1 stick / 113 grams) unsalted butter, room temperature
Pistachio Vinaigrette
¼ cup (30 grams) shelled pistachios
¼ cup (60 ml) white wine vinegar
10 grams (about 2 tablespoons) fresh thyme leaves
¼ cup (60 ml) honey
½ cup (120 ml) neutral oil (like grapeseed or sunflower)
Salt, to taste
Radish Salad
1 bunch radishes with tops
Pistachio vinaigrette (see above)
Instructions
Make the Whipped Butter
In a stand mixer fitted with the whisk attachment or using a hand mixer, whip the softened butter on medium-high speed for 3–5 minutes until light, fluffy, and pale. Set aside or refrigerate until ready to use.
Make the Pistachio Vinaigrette
In a blender, combine the pistachios, white wine vinegar, fresh thyme, and honey. Blend on high speed until smooth. With the blender running, slowly drizzle in the oil to emulsify. Season to taste with salt.
Prepare the Radish Salad
Wash the radishes thoroughly, separating the greens from the roots. Cut the radishes into wedges and slice the greens into ½-inch pieces. In a mixing bowl, toss the radish wedges and greens with enough pistachio vinaigrette to lightly coat.
Assemble the Dish
Spread a thick layer of whipped butter on a serving plate. Mound the dressed radish salad over the butter. Serve immediately, optionally with crusty bread or as a fresh starter to a spring meal.
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