vegetable-rainbow-salad
This salad from F&W’s Grace Parisi brilliantly combines some of the most exciting food trends of 2013 into one amazing recipe—pickled vegetables, uncommon produce, ancient grains and a cross-cultural dressing that includes miso and chipotle chile in adobo. If ingredients like lime radishes and baby orange cauliflower aren’t available at your farmers’ market, use equal quantities of similar vegetables.
Ingredients
6 purple pearl onions, root ends trimmed
6 inch small red radishes, tops trimmed to 1/3 and radishes halved lengthwise
2 inch small lime radishes, sliced 1/4 thick
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