Home > Ham hock recipes > Griddled little gem and ham hock caesar salad

Griddled little gem and ham hock caesar salad

Name: Griddled little gem and ham hock caesar salad
Prep time: 15 min
Total time: 15 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 400g sourdough or other crusty bread, torn into large crouton-size pieces; Olive oil for drizzling and frying; 4 medium free-range eggs; 6 little gem lettuces, quartered lengthways; 90g pre-packed shredded ham hock; For the dressing; 70g natural yogurt; 1 tbsp extra-virgin olive oil; Juice ½ lemon; 3 anchovy fillets in oil, very finely chopped; ½ tbsp Worcestershire sauce

Published: 26 Jul 17
Updated: 18 Mar 24

Cooking the little gem lettuce on a griddle adds a wonderful charred flavour to this quick caesar salad. The addition of ham hock and soft boiled eggs means you’ll be left feeling full and satisfied.

If you’re looking for the traditional recipe, look no further than our perfect chicken caesar salad.

Easy
June 2017

Test kitchen approved

Serves 4
Hands-on time 15 min

If you’re looking for the traditional recipe, look no further than our perfect chicken caesar salad.

Nutrition: per serving

Calories: 474kcals
Fat: 17.2g (3.9g saturated)
Protein: 25.3g
Carbohydrates: 52.7g (5.4g sugars)
Fibre: 3.9g
Salt: 1.9g

Save recipe

Save

Save recipe Print

Rate

Ingredients

400g sourdough or other crusty bread, torn into large crouton-size pieces
Olive oil for drizzling and frying
4 medium free-range eggs
6 little gem lettuces, quartered lengthways
90g pre-packed shredded ham hock

For the dressing

70g natural yogurt
1 tbsp extra-virgin olive oil
Juice ½ lemon
3 anchovy fillets in oil, very finely chopped
½ tbsp Worcestershire sauce

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Put the bread on a large baking tray, drizzle with olive oil, season with salt and bake for 4-6 minutes, turning halfway, until crisp. Meanwhile, cook the eggs in a pan of boiling water for 7 minutes, then cool under cold running water and peel.
Heat a large griddle pan over a high heat. Brush the little gem quarters with a little oil and, when the pan is smoking hot, griddle on all sides for a few minutes, then set aside.
While the little gems are griddling, make the dressing by whisking all the ingredients in a small bowl with a pinch of pepper. Halve the eggs, put on a platter with the little gems and ham hock, then drizzle with the dressing and top with the croutons.

Recipe from June 2017 Issue

Nutrition

Nutrition: per serving

Calories: 474kcals
Fat: 17.2g (3.9g saturated)
Protein: 25.3g
Carbohydrates: 52.7g (5.4g sugars)
Fibre: 3.9g
Salt: 1.9g

delicious. tips

Next time: swap ham hock for leftover chicken or other cold cuts of meat.
Make the croutons up to 24 hours in advance. Cool and keep in an airtight container.