Chunky Fries Salad With Ham Hock And Puy Lentil Dressing
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Whether you're avoiding dairy for right now or forever, there's one book that will make you forget milk-based ingredients ever even existed: British TV chef and cookbook author Lesley Waters's newest release, Deliciously Dairy Free. Ham hocks make deliciously rich salad dressing. Who knew? Pass the fries, please.
Ham and fries get poshed up with a zingy balsamic and lentil dressing. This dressing is also delicious served with grilled fish, seafood, or roast chicken or simply drizzled over roasted veggies. Don't be tempted to use canned lentils here, as they are too soft.
Chunky Fries Salad With Ham Hock And Puy Lentil Dressing
Prep Time
40
minutes
Cook Time
1.5
hours
Servings
0
servings
Ingredients
- 1 3/4 pounds potatoes
- 2 tablespoons olive oil
- 6 ounces cooked ham hock
- 2 cups pea shoots or mixed salad greens
- Salt and pepper
- 3 tablespoons cooked Puy lentils
- 2 tablespoons balsamic vinegar
- 5 tablespoons extra-virgin olive oil
- 1 garlic clove
- 4 sun dried tomatoes in oil
- Salt and pepper
Directions
- Preheat the oven to 400°F. Line a roasting pan with parchment paper.
- Trim the potatoes into squares and cut each into 1.5-cm (3/4-inch) chunky fries. Place the fries in the lined pan, add the oil and toss to coat. Season well with salt and pepper. Bake for 35-40 minutes or until cooked through and golden.
- Meanwhile, for the balsamic and Puy lentil dressing, place all the ingredients in a small bowl and gently mix together. Season to taste with salt and pepper.
- Toss the ham hock and pea shoots together and pile a mound on each serving plate. Top each with a pile of chunky fries and drizzle over the dressing.