Blue cheese, celeriac and bacon slaw
Serves: 6-8 as a side
Prep time: 35 minsTotal time: 
Recipe photograph by Toby Scott
Blue cheese, celeriac and bacon slaw
A creamy blue cheese dressing and crispy bacon elevate this slaw to new heights. It’s perfect as a barbecue side piled onto beef burgers, enjoyed alongside sausages or stuffed into jacket potatoes.
Serves: 6-8 as a side
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
200Kcal
Fat
12gr
Saturates
6gr
Carbs
7gr
Sugars
6gr
Fibre
6gr
Protein
12gr
Salt
1.8gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 6 rashers smoked back bacon
- juice of 1 lemon
- 1 small celeriac
- 2 Granny Smith apples (or similar)
- 1 fennel bulb
For the dressing
- 100g Roquefort cheese (or Gorgonzola)
- 200g Greek-style natural yogurt
- 1 x 20g pack dill, chopped
- ½ tbsp Dijon mustard
- ½ tbsp cider vinegar
Step by step
Get ahead
Make the slaw up to 4 hrs ahead, cover and chill (or make up to 1 hr ahead if leaving at room temperature). Best eaten on the day it's made but leftovers can be kept in the fridge until the following day. If making this a few hours ahead, add the bacon at the last minute to keep it crispy.
- Heat a dry frying pan until smoking hot, then reduce the heat to medium-high. Add half the bacon rashers and cook until browned underneath. Turn and continue to cook until the fat has rendered out and the bacon is crispy. Repeat with the remaining 3 rashers. Lift on to a plate lined with kitchen paper and leave to go cold and crisp.
- For the dressing, mash the blue cheese in a bowl with a fork then whisk in the yogurt, dill, Dijon mustard and cider vinegar. Season with black pepper and a small pinch of salt and set aside.
- Add the lemon juice to a large bowl. Cut the tough skin off the celeriac, then slice thinly. Shred each slice into thin matchsticks, tossing in the lemon juice as you go to stop the flesh from discolouring. Similarly, slice the apple into matchsticks and toss with the celeriac and lemon juice.
- Quarter the fennel, trim the tips and cut out the core from each piece. Thinly slice lengthways and stir into the celeriac and apple mixture.
- Pour in the blue cheese dressing and toss well to coat. Leave to sit for at least 15 minutes before serving, then taste and adjust the seasoning if necessary. Chop the bacon into pieces and scatter over the slaw to serve.
