Root-Veggie Slaw with Crispy Bacon

By Cristina Sciarra
September 25, 2011
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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-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 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 large mixing bowl.
  3. In a separate small bowl, zest and juice the lemon. Add mustard, crème fraîche, and honey; mix to incorporate. Season to taste.
  4. With your hands, mix together the dressing with the vegetables. Cut the bacon into bite-sized pieces, and scatter across the top.

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