Ham Hock Salad with Puy Lentils

Name: Ham Hock Salad with Puy Lentils
Yield: Serves 8
Ingredients: 5 g parsley, washed and finely chopped; 1 tbsp Dijon mustard; 1 small carrot, peeled and finely diced; 1 clove garlic, peeled and crushed; salt and freshly ground black pepper; salt and freshly ground black pepper; 90 ml olive oil; 30 ml white wine vinegar; 2 carrots, peeled, topped and tailed and left whole; 1 small onion, peeled and roughly chopped; 2 small ham hocks, each weighing 300-400 g, soaked in water overnight; 2 shallots, peeled and finely chopped; 90 g Puy lentils, soaked for 2 hours in cold water; 4 cloves garlic, peeled; 10 peppercorns; 80-100 g dandelion leaves, washed and dried (or use an alternative such as rocket).; 80-100 g dandelion leaves, washed and dried (or use an alternative such as rocket).

Preparation info

Serves
8

Difficulty
Complex

Appears in

Le Caprice

By AA Gill and Mark Hix

Published 1999

About

If you have already made the honey-baked Ham Hock this recipe is an ideal way of using the ham trimmings.

Alternatively, cook the ham and the lentils the day before you need them. Order dandelion in advance from your greengrocer or use curly endive as a second choice.

Ingredients

2 small ham hocks, each weighing 300-400 g, soaked in water overnight
1 small onion, peeled and roughly chopped
2 carrots, p

Starter
Gluten-free

Method

Wash the ham hocks in cold water then put them into a large pot with the onion, carrots, peppercorns and garlic.

Cover with cold water, bring to the boil and simmer gently for 3-4 hours or until the meat comes away easily from the bone.

Remove from the heat and leave to cool.

If you’re in a hurry, take the hocks out of the water and run them under the cold tap.