Chicory, Celeriac and Radish 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.


  • 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.

Tokara Zondernaam Chenin Blanc 2007 complements this dish.

To shop from a selection of South Africa’s best wines, go to

Photography C&D Heierli • Recipes by Margot Janse