Recipe: Dough Bros | Photography: Brydie Thompson

2x ham hocks (Magills), braised in a fast stock until tender or sous vide
2x (Southern Fresh) baby cos lettuce heads (or equivalent loose mixed cos)
1x witlof head
1x green apple
½ cup walnuts
2x baby Chioggia beetroot (Southern Fresh)
micro red radish leaves (City Gardens), other peppery micro greens would do
edible flower petals (City Gardens), or grow your own!

Vinaigrette

1 tbsp (Peplers) wholegrain mustard
1 tbsp (Sweetree) honey
2 tbsp apple cider vinegar
125ml EVOO (Whangape Grove)
flaky sea salt to taste

Pick and wash the cos lettuce and witlof, cutting in half any large leaves. Dry and put aside.

Lightly toast walnuts.

Slice apples into thin wedges (keep slices in cold acidified water until required).

Cut the beetroot into small batons or thin rounds (as thin as you can).

Shred the meat from the ham hock and place ready in a bowl. Around 100-150g per serve should be adequate (400-500g total if aiming for 4 serves).

Make the vinaigrette: whisk honey, vinegar and mustard together. Slowly whisk in the olive oil until emulsified and season with flaky sea salt.

Gently toss together cos, witlof, sliced apple, walnuts, beetroot and the shredded hock. Lightly dress with a little vinaigrette.

Place a handful of salad in the middle of a plate or bowl trying to keep as much height as possible. Garnish with micro radish leaves, picked flower petals and a drizzle of vinaigrette.

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