- 1 small garlic clove, very finely minced or pushed through a garlic press (optional)
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon chopped fresh tarragon leaves
- 2 teaspoons dried oregano
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon coarsely ground peppercorns
- 1 1/2 teaspoons coarse sea salt
- 1/4 cup extra-virgin olive oil
- 2 pounds radishes (about 2 dozen), trimmed and halved
- Combine garlic (if using), chives, parsley, tarragon, oregano, lemon zest, and peppercorns in a small mixing bowl. Stir in salt and transfer herbed salt to a serving bowl. Pour oil into another small bowl. Serve radishes with oil and herbed salt for dipping.