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)

• 6 tbsp. Red Wine Vinaigrette (see recipe)

• 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.

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.


Makes 1 cup.

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


Whisk the vinegar, water and olive oil together in a small bowl.

Nutrition information per serving of 2 tablespoons:

Calories120Fat14 gSodium2 mgSaturated fat2 g

Carbohydrates0 gCalcium1 mg

Protein0 gCholesterol0 mgDietary fiber0 g

Diabetic exchanges per serving: 3 fat.