Use a mandoline slicer or sharp knife to shave brussels sprouts paper-thin, which softens their texture and helps them absorb the creamy dressing more effectively than chopped pieces.

Toss shaved brussels sprouts with a pinch of salt 10-15 minutes before dressing to gently wilt them and concentrate their sweet, nutty flavor while reducing excess water.

Cook thick-cut bacon over medium heat rather than high heat to render the fat evenly and achieve crispy, chewy texture that won't become rubbery when mixed with the creamy dressing.

Lightly toast hazelnuts in a dry pan for 2-3 minutes before chopping to awaken their natural oils and develop a deeper, more complex flavor that complements the creamy dressing beautifully.

Thinly slice the fennel and add it just before serving to maintain its delicate anise flavor and crisp texture, which provides aromatic brightness that balances the richness of the mayonnaise-based dressing.