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 bite 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, so this adaptation, which uses coconut oil, is a more intelligent health choice. In fact, the coconut oil, aside from having a host of nutritional benefits, tastes even better 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... And as incredible as their culinary delights and techniques may be, change is not part of the country's food–or cultural–dialogue.
Black or red radishes
Slice radishes (if using the larger black variety or dip into melted oil and then refrigerate if using the smaller, red variety), add a square of Nori on each slice and add a dollop of coconut oil. Top with salt.