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This grilled Brussels Sprouts Salad with Feta and Smoked Olive Oil is from "Serial Griller" by Matt Moore.

Memorial Day weekend is the debut of grilling season for much of the country.

I usually keep things super simple when I grill - sausages, skirt steak, ribeye steaks, hamburgers, chicken breasts, etc. - but because I hate wasting heat from those precious ash-covered charcoal briquettes, I usually throw on some kind of side dish: asparagus, broccolini, peppers, sweet potatoes or even thick slices of sourdough, which easily pick up the smokiness of the grill.

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