Alanna Hale
Radish, Cucumber & Avocado Salad with Sea Urchin Ranch Dressing from chef/owner Chris Cosentino of Incanto in San Francisco.
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Radish, Cucumber & Avocado Salad with Sea Urchin Ranch Dressing

Chris Cosentino, Incanto, San Francisco - September 2013

For 4 servings

Sea urchin ranch dressing:

  • 1/2 cup crème fraîche
  • 1 Tbsp. chives, chopped
  • 1 Tbsp. chervil, chopped
  • 1 tsp. tarragon, chopped
  • 1/8 tsp. black pepper, freshly ground
  • 1/8 tsp. Aleppo pepper
  • 1/8 tsp. fennel seeds, finely ground
  • 1/8 tsp. coriander seeds, finely ground
  • 1 tray (9.5 oz./280 g) fresh sea urchin
  • 1 lemon, zested
  • 1 Tbsp. lemon juice
  • Red Boat fish sauce 40°N
  • extra-virgin olive oil
  • 1 Tbsp. buttermilk
  1. Mix crème fraîche, herbs, and spices in a bowl; set aside.

  2. Blend sea urchin until smooth; place in vacuum-sealable plastic food bag; cook sous-vide, maintaining water bath at 150°F (64°C), 10 minutes; remove bag from water bath; place in ice water bath to chill.

  3. Remove sea urchin from the bag; place in a bowl; whisk in zest, juice, fish sauce, crème fraîche mixture, and buttermilk until dressing is smooth; place in nonreactive airtight container; reserve in refrigerator.

Assembly:

  • 6 red globe radishes, cut lengthwise into 1/4"-thick wedges
  • 6 French breakfast radishes
  • 1 lemon cucumber, cut lengthwise into 6 wedges
  • 1 Armenian cucumber, cut into 1/2"-thick rounds
  • 2 Haas avocados, peeled, pitted, and each cut into 6 wedges 2 heads Little Gem lettuce, leaves separated
  • extra-virgin olive oil
  • lemon juice
  • Jacobsen sea salt
  • black pepper, freshly ground
  • 1 bunch chives, cut into bâtons
  • 1 bunch chervil, separated into sprigs
  • 6 icicle radishes, shaved lengthwise on mandoline
  • fresh sea urchin tongues
  1. Mix red globe and French breakfast radishes and cucumbers in large bowl; add avocado and lettuce leaves; drizzle with oil and juice; toss gently; season with salt and pepper; reserve.

  2. To serve, spoon some sea urchin ranch dressing onto each plate; arrange salad on top; garnish with chives, chervil, icicle radish slices, and a few sea urchin tongues.

What to drink: Leonildo Pieropan Soave 2012