Root-Veggie Slaw with Crispy Bacon

By • September 25, 2011 • 1 Comments

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Author Notes: 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. - cristinasciarraCristina Sciarra

Food52 Review: 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'sAlwaysPieThere'sAlwaysPie

Serves 4 small portions

  • 3 medium carrots
  • 2 parsnips
  • 1 hard, green apple
  • 1/4 head radicchio
  • 1/4 cup crème fraîche
  • the juice and zest of 1/4 a lemon
  • 2 tablespoons whole grain mustard
  • 4-5 pieces bacon
  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.
  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 medium-sized bowl.
  3. In a separate small bowl, zest and juice the lemon. Add mustard and crème fraîche, and mix to incorporate.
  4. With salad tongs, mix dressing into the vegetable mix. Cut bacon into bite-sized pieces, and toss on top.
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almost 3 years ago Diana B

Diana B is a trusted home cook.

Is that a 1/4 cup of lemon juice the recipe calls for (the unit of measure seems to have been omitted)? Thanks!