Brussels Sprouts Salad

This has been on the menu numerous times over the years. It has all the bells and whistles that make it a Barbuto dish: seasonal, Italian-like, using ingredients that are not in the mainstream (or at least they weren’t fifteen years ago) and technique that is fun. The trick here is a sharp knife. Knives are the mainstay of any kitchen, but getting them sharp and keeping them sharp is another story. I think most folks have simply gotten used to using dull knives.

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