Heirloom Radish Salad with Basil and Meyer Lemon

Preparation info

  • Difficulty


  • Serves


Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About

For this dish, use any of the large, new heirloom radishes, such as watermelon or Beauty Heart, with their beautiful, “tie-die” cross sections.

As for the organic, cold-pressed canola oil from Canada, run—don’t walk— to find that, though you can substitute yellow extra virgin olive oil.

If you can’t find Meyer lemons, use regular ones that are ripe and full of juice mixed with some freshly squeezed grapefruit juice; the proportions should be ⅔ lemon to ⅓ grapefruit juice.


  • 2 large watermelon radishes, peeled
  • 2 Meyer lemons, juiced, zest removed and finely chopped
  • ½ cup organic, cold-pressed canola oil or yellow extra virgin olive oil
  • sea salt
  • 1 cup fresh white goat cheese
  • ½ cup green pumpkin seeds, lightly toasted, finely chopped freshly ground white pepper
  • ½ cup micro basil or shredded basil leaves, preferably purple


Cut the radishes on a vegetable slicer into rounds inch thick and put them in a bowl. Add the Meyer lemon juice, lemon zest, oil, and 2 pinches of sea salt. Toss and let stand for 5 minutes. Toss again and let stand for another 5 minutes.

Meanwhile, form the goat cheese into 4 round patties, about inches thick. Roll in the chopped pumpkin seeds. Season with white pepper.

Lay the radish rounds on each of 4 large chilled white plates so that they form one layer. Place the goat cheese rounds in the center of the radish slices. Dress the basil with the remaining lemon dressing in the bowl and scatter it around and over the radish. Pour any remaining dressing from the bowl onto the cheese. Season with pepper and a little more sea salt and serve.