Radishes with Anchovy Butter


  1. 4 garlic cloves, smashed
  2. ½ teaspoon sea salt
  3. 1 tablespoon anchovy paste or 6 anchovy filets
  4. 2 tablespoons good quality extra-virgin olive oil
  5. 8 oz. unsalted butter, room temperature
  6. 1 baguette, sliced
  7. 2-3 bunches radishes, washed well, stemmed and thinly sliced
  8. 3 scallions or spring onions, white and light green parts only, finely chopped
  9. Flaky sea salt (such as Maldon)

In a food processor, combine garlic, sea salt and anchovy; pulse together until a paste forms. Add in olive oil and butter. Process until fluffy, smooth and well-incorporated, about 30 seconds, stopping to scrape down the sides of the bowl if necessary. Yields: approximately 1 cup of the butter. To serve: spread anchovy butter liberally on sliced baguette, top with sliced radishes, scallions and a sprinkle of sea salt.