Green Butter and Pink Radish Tartine
Sink your teeth into this beautiful Spring toast. Pink, purple and red root veggies
atop a slathering of butter made green by the tops of the radishes is as divinely
delicious as it is pretty to look at. With a peppery, fresh taste and crisp texture,
everything about this tartine recipe will leave you feeling that Spring energy.
*Additional Tip- use leftover green butter to cook eggs in to add an incredible pop
of flavor.
Ingredients
- 5 slices of rustic sourdough or other bread of choice, toasted
- 3 small radishes (cherry, easter egg, scarlet globe are all great varieties)
- 1 watermelon radish
- 1 purple turnip
- 1 white turnip
- 1 cup of radish greens, thoroughly rinsed
- Zest of half a lemon, plus lemon juice for serving
- 2 teaspoons California Olive Ranch Roasted Garlic Chef’s Squeeze Bottle,
- plus more for serving
- 1 stick (1/2 cup) of room temperature sated butter
- 2 cloves of garlic
- 1/4 teaspoon finely ground black pepper
- Flaky salt, for garnish
- Dried red pepper flakes, for garnish
Instructions
- Wash all veggies and pat dry.
- Remove the tops and stems from veggies and reserve on the side.
- Using a mandoline, slice all radishes and turnips very thinly (about 1/16 inch).
- Place sliced radish and turnip into a large bowl filled with ice water for 10 minutes while you prep the green butter.
- To a food processor, add in 1 cup of rinsed and dried radish greens, butter, lemon zest, garlic, salt, pepper and California Olive Ranch Roasted Garlic Chef’s Oil.
- Blend until butter is mostly smooth and light green, for about 1-2 minutes, stopping to scrape down the sides occasionally.
- Toast your bread of choice.
- Drain radish and turnips from ice water and pat dry.
- Spread a generous amount of green butter over toast and top with radish and turnip slices, flaky salt, crushed red pepper flakes, squeeze of fresh lemon juice and a generous drizzle California Olive Ranch’s Roasted Garlic Chef’s Bottle EVOO.
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