Radishes With Sesame Salt

LOS ANGELES, CA-March 20, 2019: Radishes for aLos Angeles Times recipe story. (Mariah Tauger / Los Angeles Times)
(Mariah Tauger / Los Angeles Times)
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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 chilled, it clings to radishes in a thin sheen while holding the seeds and salt when refrigerated. That makes these ideal appetizers for entertaining. You can make them ahead of time and simply keep them in the cooler until guests arrive. They can pick up the radishes by their stems and enjoy them in one or two bites. You can do the same for a snack


Wash 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.


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


Line 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.


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

Make Ahead:
The radishes can be refrigerated in an airtight container for up to 2 days.