A favorite apéro of the French is radis au beurre: radishes in butter. Crisp bitter little radishes dipped in butter or sliced on buttered bread. The watery tartness of the radishes with their pungent flavor topped creamy butter makes for a brilliant pairing. But butter is butter... packed with animal hormones, saturated fat and cholesterol and can be complicated for some people, so my adaptation, a vegan radis au beurre, uses coconut oil as a more nutritious option. In fact, the coconut oil–aside from having a host of nutritional benefits–tastes even better with radishes than butter in my opinion. Chances of this healthier option taking hold in France? Less than null. Swapping out the essential ingredient of this classic appetizer with coconut oil? How American...
Black or red radishes
Coconut oil, semi-softened
Add a square of Nori on each slice.
Add 1/2 a teaspoon of coconut oil on top of the seaweed.
Top with salt and pepper.