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Crab Salad With Easter Egg Radishes And Pickled Daikon In A Citronette

Crab Salad With Easter Egg Radishes And Pickled Daikon In A Citronette

Chef Sessom of Asheville’s Table pairs Easter egg radishes with pickled daikon for a refreshing crab and avocado salad, and, in a cheffy flourish, brightens beef carpaccio with black radish dust and purée. “How can you go wrong with something that has great texture, crunch, a healthy bit of spice, and is colorful and appealing on a plate?” he asks. “What’s not to love?”

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