Radishes Three Ways

Directions

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.