Smoked ham hock & seared scallop salad with green mango, pecans, palm heart, peas & avocado


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Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

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This little mixed salad works so well because the various flavours are distinctive and the textures work wonderfully together. We have been lucky enough to get delicious crunchy fresh coconut palm hearts from Thailand in London - you can see slices of it in the photo. If you have to use canned palm hearts they’ll be okay, but you may prefer to use either thinly sliced raw kohlrabi or jicama (yam bean) instead for the crunch factor. Please make sure you serve the coral from the scallo