This salad is based on one I had recently at one of my favorite restaurants, Blackbird Kitchen + Bar in Sacramento. I love brussels sprouts, and I'm always thrilled to find new ways to serve them, so when I tried Blackbird's salad, I started trying to figure out how to reverse engineer it. I don't know how close I got (I'm pretty sure they deep fry the whole leaves in their salad, for one thing), but I think what I came up with is a light, tasty salad that makes a great first course or side dish.
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