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(If necessary, add a little water to achieve the right consistency.) Season with pepper and refrigerate until you prepare the salad. The yield is about 1/2 cup. For the salad: Place a rimmed baking sheet on the middle oven rack; preheat to 475 degrees. Trim the bottoms of half of the Brussels sprouts and quarter them lengthwise, placing them in a mixing bowl as you work. Add the olive oil and toss to coat, then season lightly with salt and pepper. Transfer them to the hot baking sheet and roast until they're golden brown, about 15 minutes, shaking the pan halfway through cooking to flip the Brussels sprouts. Let cool. Meanwhile, bring a large pot of salted water to a boil over high heat.