Three celery salad with ham hock, mustard and a poached egg

This dish brings together celery, leaves and all, with celeriac and ham hock in a flavour-filled winter salad.

Serves: 4
Preparation time: 20 minutes
Cooking time: 2 hours

Ingredients

1 ham hock, soaked in cold water overnight

1 small or half a head of celeriac, peeled

4 sticks of Fenland celery

2 tbsp olive oil

Handful of celery leaves

Salt and pepper

1 tbsp malt or white wine vinegar

4 eggs

For the dressing:

1 tbsp cider vinegar

2 tsp whole grain mustard

1 tsp Dijon mustard

2 tbsp olive oil

2 tbsp vegetable or corn oil

Salt and pepper

Method:

1. Rinse off the ham hock, place in a large saucepan and cover well with cold water. Bring to the boil and simmer gently for 2 hours, or until the meat is just coming away from the bone. Leave to cool in the liquid.

2. Cut the celeriac into rough 2cm, odd-sized pieces and blanch in boiling salted water for 2-3 minutes until just tender. Remove with a slotted spoon and drain.

3. Cut the celery into 2cm-thick slices on the angle and blanch for a minute in the celeriac water. Drain and leave to cool.

4. Heat the olive oil in a heavy or non-stick frying pan and fry the pieces of celeriac for 3-4 minutes, seasoning lightly as they are cooking, until they are lightly coloured. Transfer to a plate and leave to cool a little.

5. Bring a pan of water to the boil and add 1 tbsp of malt or white wine vinegar. To synchronise cooking the eggs, carefully crack them into cups then pour in to the pan of simmering water for a couple of minutes. Remove the eggs from the water with a slotted spoon and dry on kitchen paper.

6. For the dressing, whisk all of the ingredients together and season with salt and pepper. Remove the ham hock from the bone and break into bite-sized pieces. Arrange the celeriac and celery with the celery leaves on serving plates. Add the ham hock, spoon over the dressing and place a poached egg on the top.

Recipe and image courtesy of fenlandcelery.com

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