Who isn't a sucker for color on a plate? I fell in love with the multi-colored carrots I was seeing at the market and decided to use them in a colorful salad to serve as a side to dial up the color quotient on one a recent menu. Just for good measure, I also threw in my favorite beauty ingredient, watermelon radishes, sliced paper thin on the mandolin. A hefty helping of cider vinegar helps soften up these fiberous veggies, and the oranges and basil keeps the flavor really bright.

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