Vegetable Rainbow Salad Recipe

Ingredients For Vegetable Rainbow Salad Recipe

• 6 Purple pearl onions, root ends trimmed
• 0.33000000000000007 inch 6 small red radishes, tops trimmed and radishes halved lengthwise
• 0.25 inch 2 small lime radishes, sliced thick
• 0.25 inch 1 medium watermelon radish, halved lengthwise and sliced crosswise thick
• 1 cup Unseasoned rice vinegar
• 2 tablespoon Sugar
• Kosher salt
• 10 Baby beets of varying colors, scrubbed
• 5 Medium carrots of varying colors, tops trimmed
• 3 tablespoon Extra virgin olive oil
• 1 Small purple sweet potato
• 0.5 cup Vegetable oil, plus more for rubbing
• 0.75 inch 3 heads baby orange cauliflower, cut into florets
• 0.75 inch 1/2 small head romanesco broccoli, cut into florets
• 1 Small chipotle chile in adobo
• 1 tablespoon Yellow miso paste
• 1 tablespoon Honey
• 4 cup Escarole tender white and light green leaves only, cut into bite size pieces
• 1 cup Pea shoots