Recipes Summer Radishes with Chèvre, Nori and Smoked Salt Be the first to rate & review! In this very simple appetizer, Jeremy Fox combines slivers of nori with bits of goat cheese—a clever, tantalizing mix of salty and creamy—then serves the dish with radishes and a sprinkle of smoked salt. More Vegetarian Recipes By Jeremy Fox Jeremy Fox Won Best New Chef at Ubuntu, CA. Why he won Because, in a restaurant attached to a yoga studio, he’s redefining the notion of vegetarian cooking with pristine ingredients from Ubuntu’s own garden. Born Cleveland; 1976. Education Johnson & Wales University, Charleston, SC. Experience Mumbo Jumbo, Atlanta; Rubicon and Charles Nob Hill, San Francisco; Gordon Ramsay, London; Manresa, Los Gatos, CA. Why he opened a vegetarian restaurant even though he eats meat “I’ve always had an affinity for cooking vegetables—they make sense to me. Also, my wife used to be a vegetarian, and the options were so limited when we went out to eat: They’d send out risotto, then flatbread, then pizza. It was only starch.” Favorite kitchen tool Mortar and pestle. “With all the immersion circulators and Cryovac machines, it’s nice to work with your hands once in a while.” Most memorable meal St. John in London. “The chitterlings and dandelions blew me away.” Food & Wine's Editorial Guidelines Updated on May 23, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Anna Williams Active Time: 30 mins Total Time: 30 mins Yield: 4 1-course servings Ingredients 28 assorted radishes, greens attached 1/2 cup fresh goat cheese (4 ounces), softened 1 sheet of nori, cut into 1/2-inch pieces with scissors 1 tablespoon extra-virgin olive oil 1 tablespoon Banyuls or other red wine vinegar 2 teaspoons Dijon mustard 2 tablespoons vegetable oil Smoked sea salt, for sprinkling Directions Trim the greens from half of the radishes and reserve for another use. Using a mandoline, slice the trimmed radishes 1/8 inch thick. Put the radish slices in a medium bowl of ice water and refrigerate until curled, about 2 hours. In a small bowl, mix the goat cheese with the nori and olive oil. In another small bowl, whisk the vinegar and mustard with the vegetable oil. Spoon a scant tablespoon of the mustard dressing onto each plate and dollop the goat cheese mixture over the dressing. Drain the sliced radishes and pat dry with paper towels. Arrange the whole and sliced radishes around each plate, sprinkle with smoked salt and serve. Make Ahead The nori–goat cheese mixture can be refrigerated for 2 hours; bring to room temperature before serving. Rate it Print