Bread & Butter with Micro Radish Greens
Alliance’s chef James Bloomfield puts a fresh spin on classic ingredients for a delicious and fresh holiday spread. Find more creative dishes in the December 2017 issue of Traverse, Northern Michigan’s Magazine.
- 1 pound unsalted butter, softened
- zest of 1 lemon
- juice of 1 lemon
- coarse sea salt
- cracked black pepper
- cilantro leaves
- parsley leaves
- pea shoots
- micro radish greens
- 1 loaf crusty bread, sliced or torn
In a medium mixing bowl, fold together softened butter with lemon zest and lemon juice. Season to taste with salt and pepper. Spread softened butter on a serving plate, top with fresh herbs and serve with bread.