Pimped-Up Celeriac Slaw with Pancetta & Pine Nuts

🧂 Ingredients

• 3 tablespoons pine nuts
• 100 g pancetta slices

  or bacon rashers, 3 oz.
• 1 large celeriac root

  peeled and grated
• 2 medium carrots

  peeled and grated
• 1/2 medium red onion

  thinly sliced
• 1 medium apple

  grated or thinly sliced
• 1/3 cup mayonnaise
• Zest of 1 lemon
• Juice of 1 lemon
• 1 teaspoon onion salt
• 1/4 teaspoon nutmeg
• 2/3 teaspoon salt
• Generous pinch of pepper
• 2 tablespoons olive oil

Instructions

• 1 Heat a frying pan over medium-high heat and add the pine nuts. Pan-fry for 2
  minutes, stirring a few times until golden brown. Remove to a cutting board and
  chop into small pieces.
• 2 Add the pancetta to the frying pan with a little coconut oil or ghee. Pan-fry
  until crispy on both sides and remove to a bowl. Pancetta is thinner than bacon
  so it will take less time to brown.
• 3 In the meantime, peel the celeriac and cut it into quarters. Using a food
  processor a traditional grater, shred the celeriac root into thin strips and add
  to a mixing bow.
• 4 Grate the carrots and apples and add to the celeriac together with red onion.
  Add the rest of the ingredients, plus pine nuts and pancetta (reserve some of
  each for decorating the salad). Mix the salad really well, until everything is
  well coated in the dressing. I like to use my (clean) hands to toss the salad
  through.
• 5 Serve on a large platter with some of the crispy pancetta and pine nuts
  scattered over the top. You can add a few thin slices of apple and chopped green
  onion or some fresh herb on top.

Nutrition Info