Remove the stems from the Brussels sprouts and then detach the leaves as best you can.
Steam the Brussels sprouts for a minute or two, just so the leaves turn vibrant green and slightly soften; then, immediately plunge them into a bath of ice and cold water to stop the cooking.
When the Brussels sprouts are good and cold, transfer them to a colander and let them drain and dry a bit.
Meanwhile, prep the rest of the vegetables and then make the vinaigrette: place all the ingredients in a glass measuring cup or similar container and mix well with a flat whisk until well combined and slighlty emulsified.
Place all the ingredients in a very large salad bowl, then pour the vinaigrette right on top and toss delicately until all the elements are evenly distributed.
If time permits, place your salad in the refrigerator to allow for flavors to meld.
This salad will keep well for up to 5 days in the refrigerator.