Shaved Ham Salad With Pickled Fennel, Spelt, Spring Vegetables And Smoked Lard Vinaigrette Recipe

Name: Shaved Ham Salad With Pickled Fennel, Spelt, Spring Vegetables And Smoked Lard Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds pork knuckle and top round; 3 cups equilibrium brine with TCM #1*; 1/2 cup fish sauce; 6 turnips blanched; 8 radishes blanched; fava beans As needed, blanched; 2 cups champagne vinegar; 4 tablespoons honey; 4 tablespoons sugar; 2 tablespoons salt; 3 tablespoons red miso; 2 bulbs fennel shaved thin; 2 cups spelt; 4 cups water; 2 cups veal stock; salt To taste; 1/2 pound butter; 1/8 cup pork stock from cooking ham; 2 pounds fresh pork fat scraped from the skin; water As needed; 1 bulb garlic; 1 onions; 2 shallots; fresh thyme As needed; 1/2 cup Balsamico Bianco; 2 lemon juice; salt To taste

Servings: persons

5 pounds pork knuckle and top round
3 cups equilibrium brine with TCM #1*
1/2 cup fish sauce
6 turnips blanched
8 radishes blanched
fava beans As needed, blanched
2 cups champagne vinegar
4 tablespoons honey
4 tablespoons sugar
2 tablespoons salt
3 tablespoons red miso
2 bulbs fennel shaved thin
2 cups spelt
4 cups water
2 cups veal stock
salt To taste
1/2 pound butter
1/8 cup pork stock from cooking ham
2 pounds fresh pork fat scraped from the skin
water As needed
1 bulb garlic
1 onions
2 shallots
fresh thyme As needed
1/2 cup Balsamico Bianco
2 lemon juice
salt To taste

1
1. For the Ham: Sous vide in equilibrium brine and fish sauce at 85u00b0C for 12-16 hours. When finished strain and reserve cooking liquid, chill, smoke and freeze ham. Then shave thinly on a meat slicer
2
2. For the Pickled Fennel: Combine all ingredients except fennel and bring to boil. Pour over fennel, vacuum-seal and boil in bag until tender
3
3. For the Spelt: Soak overnight in water, then cook with water, veal stock and salt to taste
4
4. For the Spring Vegetables: Cook vegetables in Beurre Monte
5
5. For the Smoked Lard Vinaigrette: In a pot, add fat and water. Cook with garlic, onion, shallots and fresh thyme until it renders. Once rendered, strain, smoke and mix with vinegar, garlic and lemon juice, salt to taste
6
6. To serve: Combine Pickled Fennel, Spelt, and Spring Vegetables and toss with Smoked Lard Vinaigrette until coated; add to bottom of bowl. Top with Shaved Ham and Garnish. Drizzle with additional vinaigrette if desired

2522

kcal

Calories

157

Fat

Carbs

218

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 5 pounds pork knuckle and top round, 3 cups equilibrium brine with TCM #1*, 1/2 cup fish sauce, 6 turnips blanched, and more.

Yes, Shaved Ham Salad With Pickled Fennel, Spelt, Spring Vegetables And Smoked Lard Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Shaved Ham Salad With Pickled Fennel, Spelt, Spring Vegetables And Smoked Lard Vinaigrette

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