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Farmer Lee Jones of The Chef's Garden, a farm-to-table produce delivery company, has a lot to say about cilantro, which he calls the most "controversial" herb. (He also has strong feelings about parsnips, the most "misunderstood" vegetable.) Here, Jamie Simpson, who works alongside Lee as the executive chef of The Culinary Vegetable Institute, highlights the herb in this bright, healthy and beautiful salad with a simple olive oil and lime dressing. 


  • 1 black radish
  • 1 watermelon radish
  • 1 lime radish
  • 1 purple radish
  • 1 ¼ cups olive oil
  • ⅓ cup lime juice and zest
  • 2 cups loosely packed micro cilantro
  • 12 to 18 edible flowers
  • Flaky sea salt


Serves: Makes 4 small salads


Remove the tops of all the radishes and carefully shave them on the thinnest setting of a mandoline slicer, trying to maintain round slices. Transfer the slices to a bowl of ice water as you work. (The sliced radishes can be stored in the water overnight in the refrigerator.) Drain the radishes (water your plants with the water), then dry them on a tea towel or a paper towel. 

In a small bowl, whisk together the olive oil, lime juice and zest. In a large bowl, carefully combine the radishes with the cilantro leaves and a few spoonfuls of the vinaigrette.  

Transfer the salad to a platter or 4 small bowls. Evenly distribute the petals from the flowers across the top. Spoon a little more dressing over the salad. Finish with a bit of salt and serve.