Crispy Pancetta and Celery Root Salad with Red Wine Vinaigrette

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.