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.
|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 tsp||Brown sugar|
|¼ cup||Extra virgin olive oil|
- 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.