Ham Hock and Poached Egg Tricolor Salad

60°C (140° F)
Temperature
Sous vide time
4 People
Serves
Medium
Difficulty

Ingredients

Ham Hock

  • ¾ lb Smoked Ham Hock (Cured and Smoked Pork Shank)
  • 1 Bay Leaf
  • 3 Cloves
  • 5 Black Peppercorns
  • ¼ Cup Apple Cider

Vinaigrette

  • 1 TBSP Shallot, Minced
  • 1½ TBSP Cider Vinegar
  • 2 tsp Dijon Mustard
  • ¼ Cup Canola Oil
  • Salt and Pepper

Salad

  • 4 Large Eggs
  • 4 Slices of Country Bread, About ½ Inch Thick
  • Extra Virgin Olive Oil
  • 1 Clove Garlic
  • 2 Cups Thinly Shaved Cauliflower (About ½ Small Head)
  • 2 Cups Thinly Sliced Radicchio (About 1 Small Head)
  • ½ Cup Thinly Sliced Ramp Greens (or Substitute Garlic Chives)
  • Salt and Pepper

Comments

TC
Tom Champion
Would make a great breakfast.. Without my immersion calculator I'll have to cook the Ham Hock the old fashioned way & the eggs in a big pot of water. Great way to start the day. Tchamp5
over 3 years ago

Directions

  1. Set Nomiku water bath to 60ºC (140ºF).
  2. Seal Ham Hock, bay leaf, cloves, peppercorns, and cider in a freezer-safe zip bag using the water displacement method.
  3. Submerge bag in water bath and cook for 48 hours.
  4. Remove pork from water and set aside to cool. Raise Nomiku temperature to 75ºC (167.1ºF).
  5. Once Pork has cooled enough to handle (about 15 minutes), remove the skin and pick the meat from the bones, discarding the fat and tendons.
  6. To make vinaigrette, whisk shallot, vinegar, and mustard together in a medium bowl, then slowly stream in oil to emulsify. Season to taste with salt and pepper.
  7. To make croutons, coat the country bread slices generously with olive oil, season with salt and pepper, and bake in a 350ºF oven until golden brown and crunchy. Remove from the oven and rub each piece with garlic. Tear apart into small bite-sized pieces.
  8. Once the Nomiku bath has reached temperature, add the eggs and cook for 13 minutes. Once finish, remove eggs and crack into a bowl (eggs can also be chilled in an ice water bath and served cold)
  9. While the eggs are cooking, assemble the salad by mixing the radicchio, cauliflower, ramp greens (or chives), picked ham hock, and vinaigrette together in a large bowl (if you prefer your salads lightly dressed, start with ½ of the dressing and add more to taste). Season with salt and pepper.
  10. To finish salad, divide between four bowls, sprinkle croutons on top, and place 1 egg on top of each serving.

Comments

TC
Tom Champion
Would make a great breakfast.. Without my immersion calculator I'll have to cook the Ham Hock the old fashioned way & the eggs in a big pot of water. Great way to start the day. Tchamp5
over 3 years ago