Celery Remoulade & Crispy Pancetta

One of my favorites. Both textures are crunchy, the celery root with a nice acidic dressing and the pancetta with a pleasing, salty fattiness. Perfect with some chilled gamay, and crusty baguette. Many variations, i.e., the addition of grated green apples to lighten it up, or adding capers to give it a nice twang (don't mix apples and capers though).

celeriac, grated in long thin strips (mandolin best)
lemon
vinaigrette of red wine vinegar, olive oil, dijon mustard, whole grain mustard, salt and pepper to taste
home-made mayonnaise, with squeeze of lemon
creme fraiche
S&P
parsley & chives
pancetta strips
EVOO

1. grate the celery root, squeeze a bit of lemon and mix to prevent from discoloring
2. mix in vinaigrette to loosen up, let set 6 hours
3. make mayonnaise, add to celery to taste
4. mix in creme fraiche to taste (about a tblsp)
5. chop lots of the herbs, add to celery
6. fry up pancetta til crispy but chewy
7. put celery remoulade on plate, top with a couple pancetta strips
8. drizzle olive oil, couple turns of the pepper mill