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Ingredients
US|METRIC
4 SERVINGS
- 6 pearl onions (purple, root ends trimmed)
- 6 red radishes (small, tops trimmed to 1/3 inch and radishes halved lengthwise)
- 2 radishes (small lime, sliced 1/4 inch thick)
- 1 watermelon radish (medium, halved lengthwise and sliced crosswise 1/4 inch thick)
- 1 cup rice vinegar (unseasoned)
- 2 Tbsp. sugar
- kosher salt
- 10 baby beets (varying colors, about 6 ounces, scrubbed)
- 5 medium carrots (varying colors, about 6 ounces, tops trimmed)
- 3 Tbsp. extra-virgin olive oil
- 1 purple sweet potato (small, about 4 ounces)
- 1/2 cup vegetable oil (plus more for rubbing)
- 3 heads cauliflower (baby orange, 6 ounces total, cut into 3/4-inch florets)
- 1/2 head broccoli (Romanesco, about 2/3 pound, cut into 3/4-inch florets)
- 1 chipotle chile (small, in adobo)
- 1 Tbsp. miso paste (yellow)
- 1 Tbsp. honey
- 4 cups escarole (from about 2 heads—tender white and light green leaves only, cut into bite-size pieces)
- 1 cup pea shoots
- 1/2 cup black quinoa (cooked)
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