Brussels Sprout Salad with Prunes and Chilli

01Method

1. 1

   Rinse the brussels sprouts under cold running water, trim the stem end carefully, then gently peel away the individual leaves one by one until you reach the small central core, which can be reserved for soup. Pat the leaves dry.

2. 2

   Slice the shallots thinly into rings, and dice both the bacon and prunes into small cubes.

3. 3

   Heat the olive oil in a large pan over medium-high heat, add the shallots and bacon, and cook for about two minutes until the bacon begins to render. Stir in the diced chilli pepper and prunes, cooking for another two minutes. Add the brussels sprout leaves, toss everything together briefly, then drizzle with balsamic reduction and toss once more for about one minute to combine.

4. 4

   Transfer to a serving plate, sprinkle with sea salt crystals to taste, and enjoy the interplay of bacon, prunes, chilli heat, and delicate brussels sprout leaves. Serve warm alongside fresh crusty bread.