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Ingredients
US|METRIC
6 SERVINGS
- 1 lb. carrots (orange and yellow if available, julienned on a mandoline)
- 6 Tbsp. olive oil
- 6 Tbsp. lemon juice
- 1/2 cup chopped fresh cilantro
- 3 cloves garlic (macerated with a pinch of salt)
- 1/8 tsp. ground cumin
- 1/8 tsp. ground ginger
- 1 pinch ground cinnamon
- 1 pinch coriander seeds (ground)
- 1 pinch cayenne pepper
- 1 pinch ground allspice
- 1 pinch ground cloves
- 1/8 tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
- 1 shallot (finely chopped)
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. champagne vinegar
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 1 Tbsp. fresh thyme (chopped)
- 2 serrano chile (finely chopped)
- 1 cup olive oil
- 6 cups pickled carrots (above)
- 3 cups cabbage (sliced super thin)
- 2 cups romaine lettuce hearts (sliced thin)
- 4 cups quinoa (red grain, cooked)
- 12 radishes (sliced thin)
- 3 Persian cucumbers (sliced thin lengthwise)
- 3 avocados (1/2-inch dice)
- 6 Tbsp. cilantro (fine chopped)
- 1 red onion (sliced thin)
- kosher salt (to taste)
- vinaigrette (Lemon-Serrano, above)
- 4 oz. crumbled goat cheese
- 1/2 cup candied pecans (crumbled)
- fresh ground black pepper (to taste)
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