Crispy Bacon & Spinach Salad

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Slice the bacon finely and cook it in a pan with a little olive oil until lightly golden.
   ▶ ≈0:08
2. 2
   Cut the brown bread into roughly 1 cm cubes and add to the bacon pan. Toss over medium heat for about 5–10 minutes until golden and crispy.
   ▶ ≈0:28
3. 3
   Chop the Brussels sprouts into fine shreds, either by hand or with a food processor.
   ▶ ≈1:12
4. 4
   Make the dressing by combining extra virgin olive oil and about one tablespoon of balsamic vinegar.
   ▶ ≈1:49
5. 5
   Push the croutons to the side of the pan, add the chopped Brussels sprouts, and toss over medium heat for 2–3 minutes to soften slightly.
   ▶ ≈2:05
6. 6
   Zest the orange for garnish, then peel and thinly slice the orange.
   ▶ ≈2:33
7. 7
   Transfer the warm croutons, Brussels sprouts, and bacon to a large bowl with the baby spinach. Dress quickly and thoroughly with the balsamic vinaigrette, making sure every leaf is coated but the spinach is not overcooked.
   ▶ ≈2:53
8. 8
   Toast a handful of hazelnuts in the pan until fragrant, then lightly crush with a pestle and mortar.
   ▶ ≈3:23
9. 9
   Plate the salad, sprinkle with the toasted crushed hazelnuts and orange zest, and garnish with orange slices.
   ▶ ≈3:39