Recipe: Celery and Pancetta Salad

Serves 6.

Note: Excerpted from "Molto Gusto," by Mario Batali.

• 4 oz. pancetta, cut into 1/4-in. dice (have the pancetta sliced 1/4 in. thick when you buy it)

• 2 tbsp. extra-virgin olive oil

• 1 lb. celery root (celeriac), trimmed and peeled

• 4 tender inner celery ribs, sliced paper-thin

• 1/4 c. slivered celery leaves (thinly sliced in the manner of chiffonade)

• Maldon or other flaky sea salt and coarsely ground black pepper

Directions

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.

Nutrition information per serving:

Calories118Fat9 gSodium81 mgSaturated fat2 g

Carbohydrates6 gCalcium39 mg

Protein3 gCholesterol6 mgDietary fiber1 g

Diabetic exchanges per serving: 1 vegetable, 2 fat.

Note: The vinaigrette can be refrigerated for up to 5 days. From Mario Batali.

• 1/4 c. red wine vinegar

• 1/4 c. sparkling water

• 1/2 c. extra-virgin olive oil

Directions

Nutrition information per serving of 2 tablespoons:

Calories120Fat14 gSodium2 mgSaturated fat2 g

Carbohydrates0 gCalcium1 mg

Protein0 gCholesterol0 mgDietary fiber0 g