Poached Egg & Ham Hock Salad with Celery
For a seasonal salad look no further than this three celery & ham hock salad recipe. It’s a warm and flavour-filled winter salad that’s perfect for lunch or dinner.
Serves: 4 Prep time: 20 Minutes Cook time: 20 Minutes (plus 2hrs 15 for simmering time the ham).
- 4 eggs
- 1 ham hock, soaked in cold water overnight
- 4 sticks of Fenland celery
- 1 small or half a head of celeriac, peeled
- Handful of celery leaves
- 2tbsp olive oil
- Salt and pepper
- 1tbsp malt or white wine vinegar
For the dressing
- 1tbsp cider vinegar
- 2tsp grain mustard
- 1tsp Dijon mustard
- 2tbsp olive oil
- 2tbsp vegetable or corn oil
- Salt and pepper
- Rinse off the ham hock, place in a large saucepan and cover well with cold water. Bring to the boil and simmer gently for about 2 hours, or until the meat is just coming away from the bone. Leave to cool in the liquid.
- Cut the celeriac into rough 2cm, odd-sized pieces and blanch in boiling salted water for 2-3 minutes until just tender. Remove with a slotted spoon and drain.
- Cut the Fenland celery into cm-thick slices on the angle and blanch for a minute in the celeriac water; drain and leave to cool.
- Heat the olive oil in a heavy or non-stick frying pan and fry the pieces of celeriac for 3-4 minutes, seasoning lightly as they are cooking, until they are lightly coloured. Transfer to a plate and leave to cool a little.
- Bring a pan of water to the boil and add a tablespoon of malt or white wine vinegar. To synchronise cooking the eggs, carefully crack them into cups then pour into the pan of simmering water for a couple of minutes. Remove the eggs from the water with a slotted spoon and dry on kitchen paper.
- For the dressing, whisk all of the ingredients together and season with salt and pepper. Remove the ham hock from the bone and break into bite-sized pieces. Arrange the celeriac, Fenland celery with the celery leaves on serving plates. Add the ham hock, spoon over the dressing and place a poached egg on the top.
Recipe courtesy of www.fenlandcelery.com
Rachel - Silversurfers Assistant Editor
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