Mario Batali: Celery and Pancetta Salad
2 tablespoons extra virgin olive oil
1 pound celery root (celeriac), trimmed and peeled
4 tender inner celery ribs, sliced paper-thin
1/4 cup slivered celery leaves (chiffonade)
6 tablespoons Red Wine Vinaigrette (see recipe below)
Maldon or other flaky sea salt and coarsely ground black pepper
Combine the pancetta and olive oil in a medium saute pan and cook over medium heat, stirring occasionally, until the pancetta has rendered its fat and is crisp, 5 to 7 minutes.
Meanwhile, using a box grater, coarsely grate the celery root into a large bowl. Add the sliced celery and celery leaves.
Add the vinaigrette to the salad, tossing gently. Season with salt and pepper.
Remove the pancetta from the rendered fat and discard the fat. Pour the pancetta over the salad, tossing gently, and serve immediately.
RED WINE VINAIGRETTE
Makes 1 cup.
1/4 cup red wine vinegar, preferably Chianti
1/4 cup sparkling water
1/2 cup extra virgin olive oil, preferably Ligurian
Whisk the vinegar, water and olive oil together in a small bowl. (The vinaigrette can be refrigerated for up to 5 days.)
(Mario Batali is the award-winning chef behind twenty-four restaurants including Eataly, DelPosto, and his flagship Greenwich Village enoteca, Babbo.)
