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FENNEL, CELERIAC AND APPLE SALAD WITH PANCETTA AND SOFT BOILED EGG

FENNEL, CELERIAC AND APPLE SALAD WITH PANCETTA AND SOFT BOILED EGG

FENNEL, CELERIAC AND APPLE SALAD WITH PANCETTA AND SOFT BOILED EGG

Celeriac has a wonderfully crunchy texture and subtle aniseed flavour, paired with salty crisp pancetta and soft egg, it’s the perfect brunch.

Prep: 10 minutes
Cook Time: 10 minutes
Serves: 4

Method

Put the celeriac, fennel, apple, and kale in a large bowl with the lemon juice and mix lightly.

In a frying pan over medium heat add pancetta and cook until just starting to turn brown and crispy.

Plate salad with egg cut in half and pancetta on top, lightly dress with extra virgin olive oil, season with sea salt and fresh black pepper.

Ingredients

1 small celeriac head peeled and julienned with a mandolin

1 medium fennel head finely shaved with a mandolin

1/2 green apple julienned with a mandolin

1/2 bag Kale trimmed and chopped

Juice of 1 lemon

80 grams Farro pancetta

4 soft boiled eggs cooked for 6 minutes in boiling water

20 grams extra virgin olive oil

sea salt

freshly ground black pepper

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