Greatest recipes ever: Nigel Slater’s remoulade of celeriac and bacon
Thomasina Miers picks Nigel Slater’s remoulade of celeriac and bacon as one of her greatest recipes ever


‘Although it's tempting to cook rich, warming stews and soups throughout the winter, sometimes I want a change-something lighter that I can eat as a lunch or throw together as a quick starter for friends. This recipe fits the bill perfectly. Remoulade is one of the most delicious ways to serve celeriac, raw and crunchy, with its vaguely anise flavour more subtle than when it's cooked in mash or in a rich, creamy gratin. Nigel pairs this salad with smoked bacon instead of the classic Bayonne ham, and dresses it with a creamy, tangy dressing. The combination is a dream. Serve it with freshly baked bread, and you'll be mopping up the juices with your crusts'
Thomasina Miers
A remoulade of celeriac and smoked bacon
Extract from Nigel Slater's Tender: Volume I Published by Fourth Estate
As much as I appreciate the traditional rendition of the sort of celeriac remoulade you might get in a Parisian brasserie, I also like to shake it up a bit. Including the ham, or even bacon, in the salad rather than serving it alongside gives the meat a while to get to know the other ingredients, becoming more than just an accompaniment. An alternative to bacon would be shreds of smoked venison or Parma ham, or maybe smoked mackerel. Radish sprouts are stunningly coloured sprouted seeds with a spicy heat. Enterprising wholefood shops and super-markets have them, or you can sprout your own in a salad sprouter. If they evade you, you could use any sprouted seed here.
Serves 2 as a light main course For the dressing
250ml crème fraîche The juice of half a lemon 2tbsp grain mustard For the salad
Sign up for the Country Life Newsletter
Exquisite houses, the beauty of Nature, and how to get the most from your life, straight to your inbox.
A large handful of parsley leaves About 500g celeriac 8 rashers smoked bacon 50g radish sprouts or mung-bean sprouts Method
Mix the crème fraîche, lemon juice and mustard together and stir in a little black pepper. Roughly chop the parsley. Peel the celeriac and shred it coarsely. I find this easiest with a food processor and a coarse grater attachment. Grill the bacon until it is starting to crisp and the fat has turned gold, then cut it into pieces the size of a postage stamp. Stir the celeriac, radish sprouts, parsley, bacon and dressing together. Serve while the bacon is still hot.
Country Life is unlike any other magazine: the only glossy weekly on the newsstand and the only magazine that has been guest-edited by HRH The King not once, but twice. It is a celebration of modern rural life and all its diverse joys and pleasures — that was first published in Queen Victoria's Diamond Jubilee year. Our eclectic mixture of witty and informative content — from the most up-to-date property news and commentary and a coveted glimpse inside some of the UK's best houses and gardens, to gardening, the arts and interior design, written by experts in their field — still cannot be found in print or online, anywhere else.
-
The V&A and Burberry announce landmark Fashion Gallery makeover
The V&A is renovating one of its largest and most-visited spaces — with support from British fashion house Burberry.
By Amie Elizabeth White Published
-
Bestwall Park: The six-bedroom house for sale that lives up to its name
With 17 acres, this Arts-and-Crafts gem is haven for both humans and wildlife.
By Arabella Youens Published