Vegetable Medley Sous-Vide Salad

1.Preheat your sous-vide water bath to 85°C (185°F).

2.Place the sliced Chioggia beets, carrot sticks, and zucchini rounds into separate vacuum-sealable bags. Add a pinch of salt and a drizzle of olive oil to each bag, then vacuum seal tightly.

3.Submerge the bags in the preheated water bath and cook sous-vide for 45 minutes. This will ensure tender yet firm vegetables with vibrant color.

4.While the sous-vide vegetables cook, bring a pot of salted water to a boil. Blanch the green beans and baby corn for 2-3 minutes until crisp-tender, then immediately transfer to an ice bath to stop cooking and preserve color.

5.In a large mixing bowl, combine the torn lettuce leaves, bok choy leaves, sliced celery, and champignon mushrooms.

6.Once the sous-vide vegetables are done, carefully remove the bags from the water bath, open them, and drain any excess liquid.

7.Add the sous-vide beets, carrots, and zucchini to the mixing bowl with the other vegetables.

8.In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, honey (if using), salt, and pepper to make a light vinaigrette.

9.Pour the vinaigrette over the mixed vegetables and gently toss to coat evenly without bruising the delicate ingredients.

10.Taste and adjust seasoning with additional salt and pepper if needed.

11.Transfer the salad to a serving platter or individual plates, garnish with finely chopped fresh herbs, and serve immediately for a refreshing and nutritious meal.