Radishes with dips

By kathryns

Ingredients

• 3 tablespoons whole fennel seeds
• 2 tablespoons whole cumin seeds
• 2 cups coarse salt
• 2 teaspoons ground paprika
• 1-1/2 teaspoons cayenne pepper
• 24 medium radishes, trimmed
• 8 tablespoons (1 stick) unsalted butter, room temperature

Preparation

Step 1

1. Toast fennel seeds in a dry skillet over medium heat, shaking pan continuously, until aromatic, about 4 minutes. Transfer to a spice grinder; grind until seeds are no longer coarse. Repeat with cumin seeds.

2. In a small mixing bowl, stir ground fennel seeds into 1/2 cup coarse salt; transfer to a small serving bowl. Wipe out mixing bowl, then mix ground cumin seeds into 1/2 cup coarse salt; transfer to another small serving bowl. Wipe out mixing bowl, then stir paprika and cayenne pepper into 1/2 cup coarse salt; transfer to a third serving bowl.

3. Arrange radishes on a serving platter. Pour the remaining 1/2 cup salt into another serving bowl. Transfer softened butter to a slightly larger bowl. Serve