June 10 2019 by Anne Aobadia![Anne Aobadia]()
, photo by Sophie Håkansson, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Lunch, Meal
, photo by Sophie Håkansson, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Lunch, Meal Celery root salad with crispy bacon
A French-inspired savory low carb salad with well-rounded flavors. The combination of mild celery and salty crispy fried pork belly offers an exciting flavor experience everyone should try! Simple, quick, and delish.
USMetric
servingservings
Ingredients
Celery root salad
- 1½ lbs 650 g celery root or rutabaga
- water
- ½ tbsp ½ tbsp white wine vinegar
- ¾ cup 180 ml mayonnaise
- salt and ground black pepper
For serving
- 1 lb 450 g extra thick bacon or pancetta
- 5 oz. (4 cups) 140 g (900 ml) lettuce
- 3 oz. 85 g green olives, pitted and sliced
- 2 tbsp 2 tbsp pine nuts, lightly roasted
- 2 tbsp 2 tbsp fresh parsley, chopped (optional)
- olive oil (optional)
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
- Rinse and peel the celery root and cut into sticks.
- Boil the celery sticks in lightly salted water with the vinegar for 1 minute. Strain the water and cool off the celery with cold water or serve lukewarm.
- Combine celery and mayonnaise. Season with salt and pepper.
- Fry the bacon until crispy in a hot dry frying pan.
- Place the celery sticks and lettuce on a plate. Top with roasted pine nuts, sliced olives, and some fresh parsley for extra color. Sprinkle with some olive oil if you like.
