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Ham hock caesar salad

Name: Ham hock caesar salad
Yield: Serves 6
Cuisine: British recipes
Ingredients: 1 small ciabatta loaf, torn into small chunks; 3 tbsp olive oil; 1 cooked ham hock (from your supermarket deli counter), or use 500g shredded cooked ham; 2-3 little gem lettuces; 1 small cucumber, halved and deseeded with a teaspoon; 50g Parmesan shavings; Large handful of fresh tarragon, leaves picked; For the dressing:; 4 tbsp cider vinegar; 4 tsp Dijon mustard; 2 large garlic cloves, crushed; 2 tbsp finely grated Parmesan; 4 tbsp crème fraîche; 200ml extra-virgin olive oil

Published: 31 May 11
Updated: 18 Mar 24

Substituting chicken for ham makes a nice change in this caesar salad recipe. Use ciabatta to make croutons.

Easy
June 2011

Test kitchen approved

Serves 6
Ready in 20 minutes

Substituting chicken for ham makes a nice change in this caesar salad recipe. Use ciabatta to make croutons.

Nutrition: per serving

Calories: 499kcals
Fat: 40.6g (10.1g saturated)
Protein: 14.7g
Carbohydrates: 19.4g (2.6g sugar)
Fibre: 1.6g
Salt: 1.9g

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Ingredients

1 small ciabatta loaf, torn into small chunks
3 tbsp olive oil
1 cooked ham hock (from your supermarket deli counter), or use 500g shredded cooked ham
2-3 little gem lettuces
1 small cucumber, halved and deseeded with a teaspoon
50g Parmesan shavings
Large handful of fresh tarragon, leaves picked

For the dressing:

4 tbsp cider vinegar
4 tsp Dijon mustard
2 large garlic cloves, crushed
2 tbsp finely grated Parmesan
4 tbsp crème fraîche
200ml extra-virgin olive oil

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Method

To make the dressing, whisk the cider vinegar with the mustard and garlic. Season well. Stir in the Parmesan and crème fraîche, then whisk in the olive oil until thick. Pour into a jam jar, screw on the lid and chill until ready to use.
Fry the ciabatta pieces in the oil until golden and crisp, then set aside on kitchen paper to cool. Transfer to a small tub or plastic bag.
Remove the meat from the ham hock and tear into bite-size chunks. Put in a large bowl or container. Separate the lettuces into leaves and add to the ham hock.

Cut the cucumber into half-moons and add to the container with the Parmesan shavings and tarragon.
Once you’re at your picnic spot, add the croutons to the salad and shake the dressing in the jar. Pour over the salad, toss well and serve.