Root Veggie Slaw with Crispy Bacon
3 Red Dog carrots
1 Red Dog celeriac
1 hard green apple
1 head Red Dog radicchio
1/4 cup crème fraîche
Juice and zest of 1 lemon
1 teaspoon honey
2 tablespoons whole grain mustard
4-5 pieces bacon
In an oven set to 375°F, cook bacon on a sheet pan until crispy. Remove from oven, and set one a rack over paper towels to drain.
Peel the carrots, celeriac and apple. Julienne everything using a mandolin at 1/8 inch. Roughly chop radicchio, and then toss everything together in a large mixing bowl.
In a separate small bowl, zest and juice the lemon. Add mustard, crème fraîche, and honey; mix to incorporate. Season to taste.
With your hands, mix together the dressing with the vegetables. Cut the bacon into bite-sized pieces, and scatter across the top.