Ham hock salad
- July 2016
- Serves 4
- Hands-on time 30 min
Ham hock is a great way to bulk up a salad while adding lots of flavour. Quick, easy and low in calories – this recipe is great for a midweek dinner.
- 16.7g (3.6g saturated)
- 30.8g (3.7g sugars)
- ½ small red onion, thinly sliced
- 750g new potatoes
- 4 medium free-range eggs
- 200g mixed salad leaves
- 180g British ham hock, shredded (widely available)
For the dressing
- 1 tbsp cider vinegar
- 3 tbsp olive oil
- 2 tsp English mustard
- ½ tsp clear honey
- 2 tbsp capers, rinsed and roughly chopped
- Put the sliced onion in a bowl of water and set aside while you get on with the salad (soaking removes the sharpness). Bring a large pan of water to the boil, cook the potatoes for 15-20 minutes until tender, then drain.
- Meanwhile, bring a medium pan of water to a gentle simmer, add the eggs and boil for 7 minutes. Drain and run them under cold water for 2 minutes.
- Whisk all the ingredients for the dressing in a small bowl and season well. Put the leaves and ham in a large salad bowl, halve the potatoes, then add to the bowl and toss together with the dressing. Peel the eggs, cut into quarters and add to the salad to serve.
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