recipe 
yields
6 servings
1 cup rice vinegar
1 tablespoon sugar
3 tablespoons salt, separated
2-3 medium daikon radishes, trimmed and julienned
1 lemon
1 lime
½ orange
¼ cup olive oil
1 tablespoon honey
1 tablespoon black pepper
2 bunches French Breakfast radishes, quartered
2 avocados, diced
½ pound lump crabmeat, shelled
Note: The daikon radishes in this recipe need to be pickled two days ahead.
Ingredients
steps
- Make the pickled daikon radishes: Heat vinegar, sugar, 2 tablespoons salt, and 1 cup water over low heat until sugar and salt dissolve. Place daikon in warm brine, cover, and keep in refrigerator for 2 days.
- Make citronette: Juice citrus into a medium bowl. Add olive oil, honey, pepper, and remaining salt. Whisk until emulsified.
- Assemble the salad: In large bowl, gently toss breakfast radishes, avocado, and crab with citronette until just incorporated. Top with pickled daikon.
Date Published: 04.01.16
share
- From chef Jacob Sessoms of Table in Asheville, North Carolina
