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Farmhouse salad with ham, soft-boiled eggs, gruyère cheese and home-made salad cream
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3-4 romaine lettuces
240g Waitrose Cooks’ Ingredients pulled ham hock
handful salad cress
1 tsp English mustard
1 egg yolk
125ml vegetable oil
60ml evaporated milk
50ml olive oil
2 tbsp malt vinegar
½ tsp caster sugar
ground white pepper, to taste
1. For the salad cream, put the mustard and egg yolk in the small bowl of a food processor with a pinch of salt. Start the motor and slowly pour in the vegetable oil; the mixture will emulsify and thicken as you pour. Next add the evaporated milk, then the olive oil and vinegar; it should form a thick, creamy consistency. Season with the sugar, plus salt and ground white pepper to taste.
2. For the salad, bring a large pan of water to the boil, then add the eggs. Cook for 6-7 minutes, then lift out and plunge into iced water to stop the cooking. Peel and cut into quarters.
3. Remove any shrivelled outer layers from the lettuce and cut the heads into quarters lengthways. Remove the hard outer rind of the gruyère, then cut into fine 6cm sticks.
4. Arrange the lettuce on a platter, then flake the ham over the top and scatter over the eggs. Season and dress with generous amounts of salad cream, scattering the cheese and cress on top.
This recipe first appeared in Waitrose Food, April 2017 issue. Download the Waitose Food app for the full issue.
Typical values per serving:
This recipe was first published in April 2017.