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.

Ingredients

　　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

Step 1

Step 2

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.