Soft beat butter.

Radish wash, dry, wipe with a paper towel, remove the stem and limp leaves, leaving a few for the beauty (sorry, I have radishes from the store and the tops were not the first freshness). For this simple snack is better to take small radishes, so that you comfortably eat in one bite.

In a bowl mix salt, red bell and black pepper. If you have black salt, smoked, volcanic with herbs - use it.

Dunk each radish in the butter and a couple of times to crank out there (oil can apply a teaspoon) to the oil covered the surface of the root. Sprinkle radishes with salt and pepper on all sides.

Lay on a plate. You can remove the radishes in the refrigerator for about 30 minutes, so it has this crispness, and the oil harden. We used immediately.