Pink Radish

The explosive crunch of the pink radish relies entirely on the turgor pressure of its water-filled plant cells. Its peppery, pungent flavor (derived from glucosinolates) is fat-soluble, which explains the perfect osmotic pairing of French gastronomy: bread, unsalted butter, and raw radish. Shaved on a Japanese mandoline and plunged into melting ice, its cells contract, curling its shape for a watery and sharp garnish.