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

Preparation info

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.