Green salad with warm bacon hock and blue cheese
If you don't want to put the meat from the hock into the soup itself, it makes a good addition to a salad to serve after the soup. If you prefer the warm bacon to be crisp instead of moist, fry it in a little olive oil, instead of warming it in stock. This salad is just as delicious if you include semi-soft boiled eggs instead of blue cheese.
Ingredients
| 4 handfuls | Salad greens, such as outer leaves of an iceburg, spinach, rocket, and tender-homegrown silverbeet |
| 3 | Spring onions, sliced |
| 1 bunch | Fresh parsley, roughly chopped |
| 100 g | Blue cheese, full-flavoured crumbled or diced |
| ¾ cup | Bacon hock |
| ¼ cup | Bacon hock stock, thinly sliced |
| 1 Tbsp | Cider, or wine vinegar |
| 1 dash | Salt |
| 1 tsp | Brown sugar |
| ¼ cup | Extra virgin olive oil |
Directions
- Put the washed and torn salad greens in a large bowl with the spring onions (sliced), parsley (roughly chopped) and blue cheese.
- Put the thinly sliced hock (cooked) meat in a small pot with the stock, vinegar, sugar and salt, place over a gentle heat and simmer for a minute or two.
- Take off the heat and stir in the oil.
- Toss the bacon and the hot liquid with the salad and serve immediately.
http://www.bite.co.nz/recipe/6433/Green-salad-with-warm-bacon-hock-and-blue-cheese/
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