Radishes Three Ways

1. 1

   Preheat a water bath to 181.

2. 2

   In a medium bowl, season one-third of the radishes with salt and white pepper.

3. 3

   Transfer them to a 1-gallon vacuum-pack bag, arranging them in a single layer, and vacuum-seal.

4. 4

   Submerge the bag in the water bath and cook at 181 for 20 minutes.

5. 5

   Fill a bowl with ice water.

6. 6

   Transfer the bag to the ice bath; let cool.

7. 7

   Meanwhile, in a bowl, combine the lemon zest and juice with the orange zest and juice, shallot, sugar and vinegar.

8. 8

   Whisk in 1 cup of oil; season with salt and white pepper.

9. 9

   In a grill pan, heat a thin layer of oil.

10. 10

    Add one-third of the radishes and cook over moderately high heat, turning, until browned and just tender, 7 minutes; transfer to plates with the sous vide radishes and remaining fresh radishes, drizzle with the vinaigrette, sprinkle with salt and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.