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Ah, the late M. Wells diner in New York City—it's lived on by this Brussels sprout salad. Surprisingly, the Brussels sprouts aren't cooked here; instead they're shaved on a mandoline to achieve a shredded lettuce-feel. The sprouts get boosted by a handful of arugula, which adds body and bite. The speck is a perfect addition, hinting at the classic combo of crispy bacon and roasted Brussels sprouts. A touch of sweetness from the cranberries evens out the cabbage-y sprouts.