Smoked Ham Hock, Potato, Parsley and Shallot Salad with Mustard Dressing from Today's special: A new

Name: Smoked Ham Hock, Potato, Parsley and Shallot Salad with Mustard Dressing from Today's special: A new
Ingredients: Salt; 300 ml groundnut oil; 100 ml white wine vinegar; 1 teaspoon wholegrain mustard; 1 teaspoon Dijon mustard; 1 egg yolk; 1 teaspoon black peppercorns; 1 bouquet garni (if using a mix of fresh herbs, wrap them in a tough outer layer of the leek and tie together); 1 whole head of garlic, halved across the cloves; 1 leek, coarsely chopped and well rinsed; 1 carrot, coarsely chopped; 1 celery stalk, coarsely chopped; Watercress or any other peppery salad leaf; 1 onion, coarsely chopped; Handful of flat-leaf parsley, chopped; 12 small salad potatoes, such as Anya, la Ratte or Jersey Royal; 3 small shallots, thinly sliced; 2 smoked ham hocks

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Unless you are making a soup or a stock, when cooking meat in a liquid, as here, it is important to use only just enough to cover what needs to be cooked, otherwise too much of the flavour will be ...

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Ingredients

Salt
300 ml groundnut oil
100 ml white wine vinegar
1 teaspoon wholegrain mustard
1 teaspoon Dijon mustard
1 egg yolk
1 teaspoon black peppercorns
1 bouquet garni (if using a mix of fresh herbs, wrap them in a tough outer layer of the leek and tie together)
1 whole head of garlic, halved across the cloves
1 leek, coarsely chopped and well rinsed
1 carrot, coarsely chopped
1 celery stalk, coarsely chopped
Watercress or any other peppery salad leaf
1 onion, coarsely chopped
Handful of flat-leaf parsley, chopped
12 small salad potatoes, such as Anya, la Ratte or Jersey Royal
3 small shallots, thinly sliced
2 smoked ham hocks