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Radishes With Sesame Salt

Radishes With Sesame Salt
Mariah Tauger / Los Angeles Times

Taking inspiration from the simple radish-butter-salt treatment, I created this easy appetizer, swapping in coconut oil and sesame seeds to double up on tasty fat while keeping these bites plant-based. Because coconut oil liquifies at room temperature and hardens when ... Read more

Note: Make ahead: The radishes can be refrigerated in an airtight container for up to 2 days.
  • 1 bunch radishes (10 to 12 ounces)
  • 3 tablespoons virgin coconut oil
  • 1 tablespoon toasted sesame seeds, white or black or a combination
  • ½ teaspoon coarse sea salt, such as fleur de sel

Step 1Wash the radishes well and rub dry with paper towels. Discard any yellow or wilting leaves, but keep the stems intact. If the radishes are larger than 1 inch in diameter, halve or quarter lengthwise.

Step 2Melt the coconut oil either by heating in a small saucepan over low heat or microwaving in a small bowl in 5-second increments.

Step 3Line a large plate or rimmed baking sheet with parchment or wax paper. Dip the bottom half of a radish into the oil, shake off excess, then sprinkle the oil-coated half with some sesame seeds and a tiny pinch of salt. Put on the prepared plate. Repeat with the remaining radishes, oil, sesame seeds and salt.

Step 4Refrigerate uncovered until the oil hardens, at least 5 minutes. Serve cold.

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