Celeriac has a wonderfully crunchy texture and subtle aniseed flavour, paired with salty crisp pancetta and soft egg, it’s the perfect brunch.
Put the celeriac, fennel, apple, and kale in a large bowl with the lemon juice and mix lightly.
In a frying pan over medium heat add pancetta and cook until just starting to turn brown and crispy.
Plate salad with egg cut in half and pancetta on top, lightly dress with extra virgin olive oil, season with sea salt and fresh black pepper.
1 small celeriac head peeled and julienned with a mandolin
1 medium fennel head finely shaved with a mandolin
1/2 green apple julienned with a mandolin
1/2 bag Kale trimmed and chopped
Juice of 1 lemon
80 grams Farro pancetta
4 soft boiled eggs cooked for 6 minutes in boiling water
20 grams extra virgin olive oil
freshly ground black pepper