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Charred Farm Radishes with Greek Yogurt Crema

By Anthony Lamas From Moveable Feast Season 3, Ep.3
Scott Phillips and Colin Clark

Servings: 8 as a starter

The crema is also good served with fresh vegetables.


  • 1 cup fresh goat cheese, softened
  • 1/2 cup plain whole milk Greek yogurt
  • Juice and finely grated zest of 1 lemon
  • 1/2 tsp. Dijon mustard, preferably Maille
  • 1/4 tsp. ground cumin
  • 1/4 tsp. ground coriander
  • Kosher salt and freshly ground black pepper
  • 1 pound radishes, trimmed, or greens left intact if still young and tender
  • 2 Tbs. extra-virgin olive oil; more for drizzling


  • Prepare a medium-high gas or charcoal fire. Combine the goat cheese, yogurt, lemon juice and zest, mustard, cumin, coriander, 1/2 tsp. salt, and 1/4 tsp. pepper in a medium bowl. Mix until smooth, season to taste with salt and pepper, and set aside.
  • In a large bowl, toss the radishes with the oil. Grill on a perforated grill pan, turning occasionally until lightly charred and crisptender, about 5 minutes.
  • Spread the yogurt mixture on a platter and top with the radishes. Drizzle with additional oil, and season with salt and pepper.
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