Root-Veggie Slaw with Crispy Bacon
Cristina Sciarra
- Serves
- 4 small portions
This dish was adapted from a rémoulade recipe in Nigel Slater’s Tender. (I looked at the picture, borrowed the dressing and the bacon, and ran with it). I think there is a nice balance of flavor and texture here, and its colorful too! Next time I might try it with the addition of some golden raisins. - cristinasciarra
Ingredients
- 3 medium-sized carrots
- 2 parsnips
- 1 hard, green apple
- 1 head radicchio
- 1/4 cup crème fraîche
- the juice and zest of 1 medium-sized lemon
- 1 teaspoon honey
- 2 tablespoon whole grain mustard
- 4-5 piece bacon
Featured Video
A very tasty side dish! I loved the crunchiness and freshness of the veggies mixed with the savory flavor of the bacon, and the apples were a great addition. The mustard/creme fraiche dressing with lemon gave it a nice tang. This was a great accompaniment to the smoked chicken we had for dinner. It’s easy to throw together and if you let it sit a bit, the flavors blend very nicely. - There'sAlwaysPie
Directions
- Step 1
In an oven set to 375°F, cook bacon on a sheet pan until crispy. Remove from oven, and set one a rack over paper towels to drain.
- Step 2
Peel and wash carrots, parsnip and the apple. Julienne everything using a mandolin at 1/8 inch. Roughly chop radicchio, and then toss everything together in a large mixing bowl.
- Step 3
In a separate small bowl, zest and juice the lemon. Add mustard, crème fraîche, and honey; mix to incorporate. Season to taste.
- Step 4
With your hands, mix together the dressing with the vegetables. Cut the bacon into bite-sized pieces, and scatter across the top.