Brussel Sprouts Salad


30g - parsley, fresh
30g - chives, fresh
2g - garlic
30g - shallots, divided
170g - olive oil, divided, plus more for cooking
5g - chili flakes
50g - brussels sprouts, outer leaves
100g - english peas
20g - pea shoots
50g - buna-shimeji mushrooms
50g - maitake mushrooms
10g - lemon juice
- black pepper, as needed
1 lemon, halved, optional

mixing bowl

about 1 hour 2 servings



Make herb oil
Finely mince the herbs, garlic, and shallots, and combine in a bowl
Add olive oil and chili flakes, mix everything together, and salt to taste

Make the salad
Remove the outer leaves from brussels sprouts until you have 1.8 oz
Peel any clusters of leaves apart to end up with separate petals

Shuck peas
Clean pea shoots and mushrooms, and slice mushrooms as desired

Mince shallots
In a pan over medium-high heat, briefly toast the shallots

Mix it all up
Add remaining vegetables and mushrooms and cook until just tender
Transfer to a bowl and toss with lemon juice, olive oil, salt, and pepper