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. - cristinasciarra - cristinasciarra
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'sAlwaysPie - There'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
- 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.
- 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.
- In a separate small bowl, zest and juice the lemon. Add mustard and crème fraîche, and mix to incorporate.
- With salad tongs, mix dressing into the vegetable mix. Cut bacon into bite-sized pieces, and toss on top.