Radishes with herbed ricotta dip, sweet butter and fleur de sel

We used a combination of French breakfast, white icicle, and pink beauty radishes, but you can use any variety you’d like. When the weather is hot, sprinkle radishes with crushed ice before serving to keep them crisp.

1 pound low-fat fresh ricotta cheese

2 tablespoons finely chopped fresh flat-leaf parsley

1 tablespoon finely chopped fresh dill

1 tablespoon finely chopped fresh basil

Coarse salt and freshly ground pepper

4 bunches radishes, trimmed if desired

1/4 cup (1/2 stick) sweet unsalted butter, softened, for serving

Fleur de sel, for serving

• Make the dip: Stir the ricotta, parsley, dill, and basil in a medium bowl. Season with salt and pepper. The dip can be refrigerated in an airtight container up to 2 days.
• Serve the radishes with bowls of dip, butter, and fleur de sel.

SERVES 12