Potato, beetroot, tomato and ham hock salad
Here’s a salad that’s perfect for lunch and, what’s more, easy to take to the office. Choose a waxy potato like the Charlotte, for example. They hold up better when cooked and are nicer in a salad. If you make this salad in June or July, you’ll still catch the new potatoes. Before that, you may struggle to find field-grown tomatoes.
Preparation
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Step 1
Cook the potatoes once you’ve sliced them into rounds.
If you cook them in a saucepan, put them in cold salted water for about ten minutes. To tell whether they’re done, push a knife blade into a slice. The blade should slide in easily. Be careful not to overcook them, or they’ll be less good.
If you have a steam oven, cook them for 10 minutes at 100 °C in a perforated dish, without salt.
Slice the beetroot, which you’ll have bought ready-cooked (ideally from a grower who cooked it the day before).
Peel the tomatoes and slice them into rounds. Lay them on kitchen paper for a few minutes so as much juice as possible is absorbed.
Cut the ham hock into strips.
Arrange all the ingredients on a plate, pour over the vinaigrette and sprinkle with parsley.
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