Pig Snout Salad

Ingredients

• 3 Pig snouts
• 1 Carrot
• 1 Head of garlic
• 1 Bouquet garni
• 1 Onion (Studded with cloves; number of cloves not specified.)
• Water (Enough to cover the snouts.)
• Salt (A generous handful for cooking; quantity not specified.)
• Whole cloves (For studding the onion; quantity not specified.)
• 6 Gherkins
• 2 Shallots
• Parsley (Quantity not specified.)
• Tarragon (Quantity not specified.)
• Chives (Quantity not specified.)
• 2 tbsp Heavy cream
• 1 tbsp Whole-grain mustard
• 1 tbsp Olive oil
• 1 tbsp Wine vinegar
• 1 tsp Garlic powder
• Salt (For the vinaigrette, to taste.)
• Pepper (For the vinaigrette, to taste.)

Steps

1. 1

   Place the snouts in a Dutch oven with the carrot, head of garlic, bouquet garni, and onion studded with cloves. Add enough water to cover and a generous handful of salt.

2. 2

   Cover and cook over low heat for 2 hours.

3. 3

   Once cooking is complete, separate the meat from the bones of the snouts. Chop the meat, pack it into a mixing bowl, and refrigerate it overnight.

4. 4

   The next day, cut the chilled meat into small pieces.

5. 5

   Finely chop the gherkins, shallots, parsley, tarragon, and chives. Adjust the herbs according to your taste.

6. 6

   In a bowl, mix the heavy cream, whole-grain mustard, olive oil, wine vinegar, and garlic powder. Season with salt and pepper.

7. 7

   Mix the meat, garnishes, and vinaigrette until evenly combined.

8. 8

   Serve the salad well chilled, simply plated.

Notes

The creator indicates that ready-prepared pig snout can be used, but specifies that this is not the objective here. The total time includes overnight refrigeration; its exact duration is not specified.

Nutrition per serving

• salad
• starter
• pork
• French
• make-ahead
• slow-cooked