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Home > Recipes > Green salad with warm bacon hock and blue cheese

Green salad with warm bacon hock and blue cheese
( SERVES 4 )

Lois Daish

Publication: Listener

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Green salad with warm bacon hock and blue cheese

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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

  1. Put the washed and torn salad greens in a large bowl with the spring onions (sliced), parsley (roughly chopped) and blue cheese.
  2. 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.
  3. Take off the heat and stir in the oil.
  4. Toss the bacon and the hot liquid with the salad and serve immediately.
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http://www.bite.co.nz/recipe/6433/Green-salad-with-warm-bacon-hock-and-blue-cheese/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
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