![](https://www.leguerandais.fr/sites/default/files/styles/recette/public/recettes/Radis-a%CC%80-la-croque-a%CC%80-la-fleur-de-sel-et-aux-sels-fin-aromatise%CC%81s-Le-Gue%CC%81randais-Marianne-Paquin.jpg?itok=RRzS8u_f)
Ingredients
- 20 large red radishes
- 30 g unsalted butter
- 30 g Le Guérandais coarse sea salt flavoured with Provençal herbs
- 40 g Le Guérandais coarse sea salt
- 10 g Espelette chilli pepper
- 10 g 5-peppercorn mix
Tip
![](/sites/all/themes/guerandais_theme/assets/img/others/recette-astuce.png)
Preparation :
Serves 4
Remove the stalks from the radishes and wash them.
Arrange neatly on a plate.
Put some unsalted butter in a small dish.
In three separate dishes place:
- Le Guérandais coarse sea salt flavoured with Provençal herbs
- Le Guérandais coarse sea salt with a pinch of Espelette chilli pepper
- Le Guérandais coarse sea salt with a pinch of 5-peppercorn mix
Offer the radish, butter and flavoured salts to your guests.
Author: Le Guérandais
Photo: Marianne Paquin
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Tip
For those who are watching their figure, you can replace the butter with 0% fat yoghurt.
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