Root Vegetable and Quinoa Salad with Pickled Sunchokes

Ingredients

• 6 tbsp. kosher salt, plus more
• 8 oz. sunchokes, unpeeled and cut into 1/4-inch-thick batons
• 1 tsp. celery seeds
• 1 tsp. whole black peppercorns
• 1 cup champagne vinegar
• 1⁄2 cup white wine vinegar
• 2 tbsp. sugar
• 1 tsp. Aleppo pepper
• 2 cloves garlic, crushed
• 1 bay leaf
• 1⁄4 cup olive oil
• 4 baby carrots, scrubbed clean
• 4 each red radishes, small kohlrabi, small parsnips, and small turnips, halved
• 2 small daikon radishes, halved and cut crosswise into 1/2-inch slices
• 1 head garlic, halved
• 1 bunch thyme
• 1⁄2 cup red quinoa, rinsed
• 4 tbsp. unsalted butter
• 1 1⁄2 tsp. fish sauce
• Freshly ground black pepper
• Freshly grated zest and juice of 1 lemon