For the radishes, study their qualities to decide the best ways
to serve them. For example, you might cut a black radish into
matchsticks so you don’t get too much of it at once (and to have
some black and white on each piece). Cut a red radish into
quarters; a watermelon radish (peel it first) into half-moons.
For the turnips, trim the tops slightly, keeping some green, and
slice them on a mandoline from top to bottom, so you get some of
that top part in each slice.
Slice the fennel bulb on the mandoline crosswise so you don’t
get tough fibrous pieces.
Place all the sliced vegetables in a large bowl and add the zest
and juice of the Meyer lemon. Grind in some pepper, add a splash
of rice wine vinegar, drizzle in some olive oil, and sprinkle with
salt. Toss with your hands (your best tool for this job) and taste!
Adjust for salt and vinegar.
Lift the turnips, radishes, and fennel into 2 serving bowls and
use the dressing left in the larger bowl to dress the greens. Add
those to the bowls with the vegetables, toss gently, and peel the
aged goat cheese on top using a vegetable peeler. Top with radish
flowers, if using.
* Patterson uses McEvoy Ranch olive oil, “the best in the
country.”* Etude from Andante Dairy is used at Coi.