Warm lentil & ham hock salad recipe
Ingredients - For the Ham Hocks - 2 Ham - 2 Carrots - 1 Leeks - 1 Onion - 3 Celery - 3 ripe Tomatoes - 2 Garlic - 2 tsp Cumin Seeds - For the Lentils - 12 oz
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Cooking tools:
- Food processor
- Mason jar
- Fine-mesh sieve
- Whisk
- Measuring cup
- Measuring spoon
- Saucepan
- Saute pan
- Stove
- Plate
- Mixing bowl
- Slotted spoon
- Chef's knife
- Cutting board
- Parchment paper
- Refrigerator
Ingredients
- Ham: 2
- Carrots: 2
- Leeks: 1
- Onion: 1
- Celery: 3
- Tomatoes: 3 ripe
- Garlic: 2
- Cumin Seeds: 2 tsp
- Lentils: 12 oz (350 g) Puy
- Ham: 18 fl oz (500 ml)
- Vegetable Broth: 18 fl oz (500 ml)
- Olive Oil: 3 tbsp light
- Shallots: 2
- Carrots: 1 small
- Celery: 2
- Garlic: 1
- Ham: 5 fl oz (150 ml)
- Egg: 2 medium
- Mustard: 1 tsp Dijon
- White Wine Vinegar: 1 tbsp
- Olive Oil: 9 fl oz (250 ml) light
- White Pepper: Grinding of
- Sea Salt
- Tomatoes: 12 sun-blush
- Parsley: 1 handful curly
- Mint: 1 small handful
- Watercress: 1 large bunch
- Chicory: 2 heads
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