Let’s introduces a “beautiful homemade warm salad” featuring shredded Brussels sprouts, bacon, spinach, sliced orange, an amazing dressing, and homemade croutons. “Come on, it’s beautiful, delicious, and it’s really fun to make!”
Crispy Bacon & Next-Level Croutons:
The flavor base starts with bacon. “You don’t have to go mad on the bacon,” Jamie advises, advocating for restraint.
| Bacon & Crouton Elements | Quantity | Notes |
| Bacon | 4 slices | Sliced as fine as possible |
| Olive Oil | A little | To help bacon crisp |
| Mixed Seed Brown Bread | 3 cm slices | For healthier, more flavorful croutons |
Slice four rashers of bacon finely and get them crisping in a pan with a little olive oil. The “clever little healthy swap” is making your own croutons. Instead of white bread, opt for a mixed seed brown bread for more fiber, goodness, and flavor. Cut the bread into centimeter-ish cubes. Once the bacon is lightly golden, sprinkle the bread cubes into the same pan. Cook for 5-10 minutes on medium heat, tossing until golden, crisp, and delicious. “They’re going to blow your mind,” Jamie promises.
Transforming Brussels Sprouts:
For those not yet converted to Brussels sprouts, this method might change your mind. Cut the sprouts in half, place them flat-side down, and rock chop them as finely as possible for a “completely different texture, more like a slaw.” A food processor can do this in seconds.
The Dressing & Assembly:
The dressing is “so, so simple.”
| Dressing Ingredients | Quantity |
| :——————- | :————- |
| Extra Virgin Olive Oil| Generous amount|
| Balsamic Vinegar | ~1 tablespoon |
Combine extra virgin olive oil and balsamic vinegar.
While raw shredded Brussels sprouts are lovely, Jamie prefers to “soften them a little bit.” Push the croutons to one side of the pan and add the shredded Brussels sprouts. A little heat for 2-3 minutes softens them and helps them “cling onto the dressing in the most beautiful way.”
For a final flourish, zest an orange for garnish, then peel and thinly slice it. Arrange the orange slices on a plate.
This is a “warm salad,” so speed is key. Transfer the pan contents (croutons and sprouts) to a large bowl with baby spinach. Toast a handful of hazelnuts in the pan to “wake up the flavor.” Dress the salad thoroughly – “do not let any leaf or bit of Brussel go undressed!”
Toss the toasted, bashed-up hazelnuts over the salad and let them “rain down.” Garnish with the orange zest. The result: “a properly, properly tasty salad” with crispy bacon, homemade croutons, tender Brussels, spinach, orange, and balsamic. “Those croutons are insanely good!”
