Root-Veggie Slaw With Crispy Bacon

1. 1

   In an oven set to 375u00b0F, cook bacon on a sheet pan until crispy. Remove from oven, and set one a rack over paper towels to drain.

2. 2

   Peel and wash carrots, parsnip and the apple. Julienne everything using a mandolin at 1/8 inch. Roughly chop radicchio, and then toss everything together in a large mixing bowl.

3. 3

   In a separate small bowl, zest and juice the lemon. Add mustard, creme fraiche, and honey; mix to incorporate. Season to taste.

4. 4

   With your hands, mix together the dressing with the vegetables. Cut the bacon into bite-sized pieces, and scatter across the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.