17 minutes
A delightful salad combining crispy pancetta with the fresh flavors of celery root and a tangy red wine vinaigrette.
Pancetta, cut into ¼-inch dice
0 oz
tablespoons
Celery Root (Celeriac), trimmed and peeled
0 lb
Tender Inner Celery Ribs, sliced paper-thin
each
Celery Leaves, slivered (chiffonade)
cups
tablespoons
to taste
to taste
1. Cook Pancetta
Begin by heating a medium sauté pan over medium heat. Add the diced pancetta and the extra virgin olive oil. Cook the pancetta for about 5 to 7 minutes, allowing it to render its fat and become golden and crisp. Once the pancetta is perfectly crisp, transfer it to a paper towel-lined plate to drain, but be sure to reserve the rendered fat in the pan.
2. Prepare Celery Root
While the pancetta is cooking, prepare the celery root. Trim and peel the celery root, then coarsely grate it using a box grater. Place the grated celery root in a large bowl.
3. Add Celery Ribs and Leaves
Thinly slice the tender inner celery ribs and add them to the bowl along with the slivered celery leaves.
4. Add Vinaigrette
Next, pour the red wine vinaigrette over the celery root mixture. Toss the salad gently to ensure that the dressing is evenly distributed throughout.
5. Season Salad
Sprinkle a pinch of Maldon sea salt and some coarsely ground black pepper over the salad.
6. Add Pancetta
Finally, pour the crisp pancetta and the reserved rendered fat into the salad. Gently toss everything together.
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