From chef Jacob Sessoms of Table in Asheville, North Carolina
1 cup rice vinegar
1 tablespoon sugar
3 tablespoons salt, separated
2-3 medium daikon radishes, trimmed and julienned
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.
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 Easter egg radishes, avocado, and crab with citronette until just incorporated. Top with pickled daikon.