Warm Shredded Brussels Sprout & Bacon Salad with Whole-Wheat Croutons

Overboiling Brussels sprouts releases harsh sulfurous compounds that turn people away from one of nature’s greatest cruciferous vegetables.

In this warm salad, Jamie Oliver shreds raw sprouts into a delicate slaw, flash-wilts them in a pan with crisp artisan bacon, and tosses them with seeded brown-bread croutons, baby spinach, toasted hazelnuts, and sliced oranges. The residual pan heat softens the greens just enough to absorb an aged balsamic vinaigrette.

Watch the Recipe Video

Nutritional Architecture: Glucosinolates & Whole Grain Fiber

• Enzymatic Sulforaphane: Shredding the sprouts with a knife activates myrosinase enzymes, converting glucosinolates into sulforaphane before cooking.
• Ascorbic Acid Iron Coupling: Vitamin C from fresh orange wheels enhances non-heme iron absorption from the raw baby spinach.
• Smart Carbohydrate Swap: Making croutons from dense seeded brown bread delivers 3 times the dietary fiber of commercial white croutons.

Mid-Recipe Culinary Connection: If you love caramelized cruciferous side dishes, take a look at our Caramelized Brussels Sprouts with Garlic & Pomegranate.

To learn about sustainable heritage farming and brassica cultivation across the British countryside, visit Slow Food UK.

Ingredients Breakdown (US Standard & Metric)

• Fresh Brussels Sprouts: 1 lb (450g), trimmed and finely sliced/shredded
• Thick-Cut Smoked Bacon: 4 slices, finely sliced into lardons
• Multi-Seed Whole Grain Bread: 2 thick slices (approx. 100g), cut into 1 cm cubes
• Baby Spinach: 2 cups, washed and dried
• Navel Orange: 1 whole (zested, peeled, and sliced into thin rounds)
• Raw Hazelnuts: ¼ cup (toasted and crushed)
• Aged Balsamic Vinegar: 1 tablespoon
• Extra Virgin Olive Oil: 2 tablespoons
• Sea Salt & Freshly Cracked Black Pepper: To taste

Step-by-Step Cooking Technique

1. Crisp Bacon & Croutons: Heat a wide skillet over medium heat. Add the sliced bacon lardons and cook for 3–4 minutes until they begin to release their natural fat. Add the cubed whole-grain bread directly into the bacon fat. Toss continuously for 5–7 minutes until the croutons are deeply golden, crisp, and fragrant.
2. Flash-Wilt the Sprouts: Push the crispy croutons and bacon to one side of the pan. Add the shredded Brussels sprouts into the center. Sauté for just 2 to 3 minutes—enough to soften their raw crunch without turning them soft. Remove the pan from heat.
3. Whisk Dressing: In a large bowl, whisk the extra virgin olive oil, balsamic vinegar, orange zest, sea salt, and black pepper.
4. Toast Hazelnuts: Toast hazelnuts in a small dry pan for 2 minutes until fragrant; crush roughly in a mortar.
5. Toss Salad: Add the raw baby spinach, warm Brussels sprouts, bacon, and croutons into the bowl with the balsamic dressing. Toss with your hands so every leaf is coated in the warm dressing.
6. Plate: Lay fresh orange slices on a platter, pile the warm dressed salad on top, and shower with crushed toasted hazelnuts.

Nutritional Analysis (Per Serving)

• Servings: 4
• Calories: 260 kcal
• Protein: 9g
• Carbohydrates: 22g
• Dietary Fiber: 6g
• Fat: 16g
• Vitamin C: 120% Daily Value