📍 Where this dish comes from: Heidelberg · Heidelberg Castle
Discover the history of this region →
Discover the history of this region →
The German warm bacon salad is a revelation for anyone who has only ever encountered cold salads. The principle is simple and brilliant: pour hot, sizzling Speck drippings directly over the dressed salad so it lightly wilts the vegetables and incorporates into the vinaigrette, creating the most craveable warm salad in Germany. Celeriac — with its nutty, celery-like crunch — is the perfect vehicle.
What You’ll Need
Servings: 4 servings
Calories: 310kcal
Ingredients
- 400 g celeriac peeled and julienned or coarsely grated
- 200 g Speck cut into lardons
- 3 tbsp apple cider vinegar
- 1 tsp whole-grain mustard
- 1 tsp Dijon mustard
- 2 tbsp fresh parsley chopped
- 2 spring onions sliced
- Salt and freshly ground black pepper
Instructions
- Julienne or coarsely grate celeriac. Season with salt and let stand 5 min to draw out moisture.
- Squeeze celeriac gently in your hands to remove excess liquid.
- Whisk vinegars, both mustards, salt, and pepper together. Pour over celeriac.
- Fry Speck lardons in a dry pan until crispy and the fat has rendered — about 8 min.
- Pour the hot Speck and all its fat directly over the dressed celeriac. Toss, scatter with parsley.
Nutrition
Serving: 1serving | Calories: 310kcal | Protein: 18g | Fat: 23g | Fiber: 3g
Tried this recipe?Let us know how it was!
Health Benefits
- Celeriac provides phthalides and exceptional prebiotic fibre, compounds studied for their potential anti-inflammatory properties.
- Rendered Speck fat contains monounsaturated oleic acid, a fat associated with heart health.
- Mustard seeds contain glucosinolates, plant compounds studied for their antioxidant properties.