Radish, Goat Cheese, and Cilantro Salad

“Radishes are almost impossible to buy in peak condition, even at farmers markets,” says Nancy Singleton Hachisu, “because the skins start to toughen immediately upon harvest.” So she prefers to grow them herself each spring. In this simple Japan-meets-California salad, she tosses them with cilantro and a fragrant rice vinegar and soy sauce vinaigrette before topping them with goat cheese.

Featured in: Radishes are the Ultimate Grow-at-Home Taste of Spring