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.
Cut the radishes on a vegetable slicer into rounds
Meanwhile, form the goat cheese into 4 round patties, about
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
© 2003 Jeremiah Tower. All rights reserved.