• 4servings
  • 35minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, C
MineralsNatrium, Fluorine, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Sea salt and freshly ground white pepper

  2. 25-30 assorted radishes, such as French breakfast, watermelon and daikon-quartered or sliced so that all are

  3. 1/2 inch thick (5 cups)

  4. Zest and juice of 2 lemons

  5. Zest and juice of 1/2 navel orange

  6. 1 shallot, finely chopped

  7. 1 tablespoon sugar

  8. 1 teaspoon rice vinegar

  9. Extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Preheat a water bath to 181°. In a medium bowl, season one-third of the radishes with salt and white pepper. Transfer them to a 1-gallon vacuum-pack bag, arranging them in a single layer, and vacuum-seal. Submerge the bag in the water bath and cook at 181° for 20 minutes. Fill a bowl with ice water. Transfer the bag to the ice bath; let cool.

  2. Meanwhile, in a bowl, combine the lemon zest and juice with the orange zest and juice, shallot, sugar and vinegar. Whisk in 1 cup of oil; season with salt and white pepper.

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


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