1 cup vegetable oil
1 1/2 cups Brussels sprouts
3/4 cup frisee
1 tablespoon julienned Pickled Red Onions, recipe follows
1 tablespoon fresh parsley leaves
1 radish, thinly sliced
2 tablespoons fresh cranberries, soaked in red wine
2 tablespoons crumbled pork rind
2 tablespoons Tamarind Vinaigrette, recipe follows
1 tablespoon fresh cilantro leaves
1/2 teaspoon chile seasoning powder, such as Tajin
1/2 teaspoon kosher salt
Pinch fresh ground pepper
1 tablespoon finely grated manchego cheese
1/2 cup red wine vinegar
3/4 tablespoons sugar
1/4 teaspoon dried oregano (preferably Mexican)
1/4 tablespoon kosher salt
1/4 teaspoon ground black pepper
Pinch dried red pepper flakes
2 whole cloves
1 bay leaf
1/2 large red onion, thinly sliced
1 cup tamarind puree
2 tablespoons red wine or sherry vinegar
2 teaspoons kosher salt
1/2 cup extra-virgin olive oil
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