Radishes Three Ways

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25-30 assorted radishes, such as French breakfast, watermelon and daikon—quartered or sliced so that all are 1/2 inch thick (5 cups)

Sea salt and freshly ground white pepper

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

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