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salty fig partner 24

Radish Butter

Bruce Sherman, North Pond
Chicago, Illinois

Chef's Recipe
All seasons

1/2 lb. butter, soft
5 ea. Large radishes, small julienne
1/2 ea. Lemon, juiced
1/4 c. fresh mint leaves, chopped
2 Tbl. Fresh chives, chopped
2 Tbl. Fresh flat-leaf parsley, chopped
Salt & Pepper

  1. Beat the butter on medium speed in a countertop mixer, using the paddle attachment.
  2. Add in the lemon juice and salt & pepper to taste.
  3. Beat in the chopped herbs until well distributed.
  4. Take the bowl off the machine and carefully fold in the julienned radishes.
  5. Correct the seasoning and serve.

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Know your food, know your farmer
Location & hours

May through October
South End of Lincoln Park at the intersection of Clark and Lincoln.
Wednesdays and Saturdays

November through April
Peggy Notebaert Museum
2430 N. Cannon Drive
Scheduled Saturdays, 8am–1pm
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Business office:
2732 North Clark Street
Suite 301
Chicago, IL 60614
(773) 880-1266

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