The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Beef Carpaccio with Black Radish and Green Apple

Beef Carpaccio with Black Radish and Green Apple

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?”

Mentioned in this post: