📍 Where this dish comes from: Heidelberg · Heidelberg Castle
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Discover the history of this region →
This is the warm German salad technique at its finest — the hot bacon dripping is poured directly onto the dressed celeriac and acts as a secondary cooking agent, very slightly wilting the salad and integrating beautifully with the vinegar and mustard, creating the most warming, flavourful salad in the German repertoire. The result is simultaneously warm and cool, crispy and tender, sharp and rich. This salad has converted many devoted salad-avoiders.
What You’ll Need
Servings: 4 servings
Calories: 285kcal
Ingredients
- 500 g celeriac peeled and coarsely grated
- 200 g thick-cut smoked bacon diced
- 4 tbsp apple cider vinegar
- 2 tsp whole-grain mustard
- 1 tsp Dijon mustard
- 2 tbsp chives snipped
- Salt and pepper
- 1 tbsp caraway seeds (toasted)
Instructions
- Grate celeriac and season with salt. Let stand 5 min, then squeeze out excess moisture.
- Whisk both mustards and vinegar together. Season well. Toss over celeriac.
- Fry bacon until crispy and fat is rendered. Do not drain — you need all the fat.
- Pour hot bacon and fat directly over the celeriac salad. Toss to combine.
- Scatter caraway and chives. Serve immediately while still warm.
Nutrition
Serving: 1serving | Calories: 285kcal | Protein: 16g | Fat: 21g | Fiber: 3g
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Health Benefits
- Celeriac is rich in vitamin K1, important for blood clotting and bone mineralisation.
- Caraway is traditionally used as a natural carminative and studied for its potential role in reducing gut discomfort.
- Apple cider vinegar’s acetic acid content is studied for its potential role in post-meal blood sugar response.