Radishes Three Ways
Recipe from
Food & Wine
At Forage in Salt Lake City, Viet Pham and Bowman Brown drizzle a bright citrus vinaigrette over fresh, grilled, and sweet-firm sous vide radishes.
Servings:
4
Prep Time:
20 mins
Total Time:
35 mins
Ingredients
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25-30assorted radishes, such as French breakfast, watermelon and daikon, quartered or sliced so that all are 1/2 inch thick (5 cups)see savings
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Sea salt and freshly ground white peppersee savings
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Zest and juice of 2 lemonssee savings
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Zest and juice of 1/2 navel orangesee savings
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1shallot, finely choppedsee savings
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1 tablespoonsugarsee savings
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1 teaspoonrice vinegarsee savings
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Extra-virgin olive oilsee savings
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Directions
1.
Preheat a water bath to 181 degrees. 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 degrees 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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