Radishes Three Ways
Ingredients
- Sea salt and freshly ground white pepper ⓘ
- 25-30 assorted radishes, such as French breakfast, watermelon and daikonquartered or sliced so that all are 1/2 inch thick (5 cups) ⓘ
- Zest and juice of 2 lemons ⓘ
- Zest and juice of 1/2 navel orange
- 1 shallot, finely chopped ⓘ
- 1 tablespoon sugar ⓘ
- 1 teaspoon rice vinegar
- Extra-virgin olive oil ⓘ
Instructions
- 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.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
287
kcal
14% DV
Protein
Fat
Carbs
Diet fit
Low-carb
Under 400 cal
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).