Brussel Sprouts Salad – My Sous Vide

INGREDIENTS	EQUIPMENT	TIMING	YIELD
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

RECIPE STEPS

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

Serve