CALF’S FOOT SALAD

SERVES 6

30 MINUTES PREPARATION TIME

2 HOURS 30 MINUTES COOKING TIME

3 calf feet, prepared by the butcher

Bouquet garni

12 Jerusalem artichokes, peeled

125 ml (4 fl oz/½ cup) olive oil

50 g (1¾ oz/¹/₃ cup) pine nuts

1 egg, hard-boiled

1 tablespoon dijon mustard

2 tablespoons white wine vinegar

100 ml (3½ fl oz) neutral oil (such as sunflower or canola)

Salt and pepper

1 bunch of coriander (cilantro), leaves picked

1 French shallot, thinly sliced

THE FEET

Put the calf feet and bouquet garni in a large stockpot. Cover with water, bring to the boil and skim until no more scum rises to the surface. Leave to boil for 2 hours, or until the feet are very tender and the meat is falling off the bone. Transfer the feet to a bowl and cool slightly.

Bone them when lukewarm, removing all the small bones by hand. The meat should come off easily. Discard the bones. Finely dice the meat.

THE JERUSALEM ARTICHOKES

Cook the artichokes in a saucepan of boiling water for 10 minutes, or until tender. Drain, then cut into wedges.

Heat 1 tablespoon of the olive oil in a frying pan over a medium heat. Brown the artichokes on all sides and add the pine nuts.

THE MAYONNAISE

Mash the egg with a whisk in a bowl. Add the mustard, vinegar and remaining olive oil and the sunflower or canola oil. Whisk until combined then season.

Combine the diced meat with the mayonnaise, coriander and shallot. Serve with the warm Jerusalem artichokes and pine nuts.