When shopping for brussels sprouts, look for small ones that have a bright green color.
Mesclun—a combination of slightly bitter baby greens and other greens like mizuna, arugula, and oak leaf—became all the rage in restaurants during the 1990s.
Zuni Café uses a variety of fruits for this salad, among them cherries, little bunches of grapes, and ripe figs. They also uses a range of greens, sometimes substituting mesclun or arugula for frisée.
This colorful salad is best served at room temperature.
This recipe is from the famous Chez Panisse Café Cookbook by Alice Waters.