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Chicory, Celeriac and Radish Salad |
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 | Tokara Zondernaam Chenin Blanc 2007
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 Salad - 2 heads chicory
- large celeriac bulb
- radishes
- 2 tbsp chives, finely chopped
- Take the leaves of the chicory apart.
Peel the celeriac bulb and slice both the celeriac and the radishes very thin using a mandolin. Vinaigrette - 20ml sherry vinegar
- 2 tbsp red onion, very finely chopped
- pinch of salt
- 1 tbsp grain mustard
- 60ml olive oil
Place the onions in a bowl and sprinkle with salt, add the mustard and vinegar. Whisk until combined. Slowly whisk in the olive oil. Bacon crumbs - ½ cup corn flakes
- ½ cup pine nuts
- 10 crispy rashers of bacon
Toast the cornflakes and the pine nuts in the oven at 180C for 10 minutes.
Leave to cool and pulse together with the bacon in a blender until it resembles coarse crumbs. Toss the chicory with the sliced celeriac and radish, dress with the vinaigrette.
Sprinkle the crumbs on top. Photography C&D Heierli • Recipes by Margot Janse | |
