A few weeks ago I posted a recipe for bacon and fig Brussels sprouts slaw. Shredding Brussels sprouts was revolutionary for me. Just a few weeks after having the Brussels and bacon slaw at my in-laws’ Thanksgiving feast, I had a similar dish but cold at one of our favorite neighborhood restaurants, Petit Oven. Raw Brussels sprouts spiked with lemon juice and kalamata olives. I knew I needed to replicate this dish.