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Radishes Three Ways

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.

video Thomas Keller on Sous Vide


slideshow  More Vegetable Dishes


  • Total Time:
  • Servings: 4

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  • Sea salt and freshly ground white pepper

  • 25-30 assorted radishes, such as French breakfast, watermelon and daikon—quartered 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


  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.
Contributed By Photo © Antonis Achilleos Published July 2010

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