📝 About This Recipe
A rustic masterpiece of the French bouchon tradition, this salad transforms humble trotters into a sophisticated delicacy of textures. The gelatinous, tender meat of the pig's feet is pressed and chilled, then sliced and tossed in a sharp, herbaceous vinaigrette that cuts through the richness beautifully. It is a celebration of 'nose-to-tail' eating, offering a unique mouthfeel and a deep, savory soul that pairs perfectly with the crunch of fresh radishes and bitter greens.
🥗 Ingredients
The Braise
- 4 pieces Pigs' feet (split lengthwise by your butcher)
- 2 Carrots (roughly chopped)
- 1 Yellow onion (peeled and halved, studded with 2 cloves)
- 1 Leek (white and light green parts only, cleaned)
- 4 cloves Garlic (smashed)
- 1 Bouquet Garni (thyme, parsley stalks, and bay leaf tied together)
- 2 tablespoons White wine vinegar (to keep the meat white)
- 1 tablespoon Black peppercorns (whole)
The Vinaigrette and Salad
- 2 tablespoons Dijon mustard (strong French variety)
- 2 Shallots (finely minced)
- 2 tablespoons Capers (rinsed and chopped)
- 4 Cornichons (finely diced)
- 2 Hard-boiled eggs (finely chopped)
- 3 tablespoons Sherry vinegar
- 2 tablespoons Walnut oil (for a nutty depth)
- 4 tablespoons Neutral oil (grapeseed or sunflower)
- 1/2 cup Fresh parsley and chives (finely chopped)
- 4 cups Frisée or Bitter Greens (washed and dried)
- 6 Radishes (thinly sliced for crunch)
👨🍳 Instructions
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1
Begin by cleaning the pigs' feet thoroughly under cold running water. If any hairs remain, carefully singe them off with a kitchen torch or shave them with a disposable razor.
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2
Place the feet in a large stockpot and cover with cold water. Bring to a boil for 5 minutes, then drain and rinse the feet to remove impurities. This ensures a clean, clear flavor.
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3
Return the feet to the pot. Add the carrots, onion, leek, garlic, bouquet garni, peppercorns, and vinegar. Cover with fresh water by at least 2 inches and add a generous pinch of salt.
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4
Bring to a gentle simmer. Reduce heat to low, cover partially, and cook for 3 to 3.5 hours. The meat should be completely tender and literally falling off the bone.
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5
Once cooked, carefully remove the feet from the broth. While still warm (but manageable), pick the meat, skin, and cartilage away from the bones. Discard the bones and the small, hard joints.
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6
Roughly chop the meat and skin. Line a small rectangular terrine mold or plastic container with plastic wrap. Pack the meat into the mold tightly.
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7
Pour just enough of the strained cooking liquid over the meat to fill the gaps. Cover with plastic wrap, place a weight on top (like a brick or heavy cans), and refrigerate for at least 8 hours or overnight to set the natural gelatins.
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8
To make the dressing, whisk together the Dijon mustard, sherry vinegar, and a pinch of salt in a medium bowl.
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9
Slowly drizzle in the walnut oil and neutral oil while whisking constantly to create a thick, emulsified vinaigrette.
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10
Fold in the minced shallots, chopped capers, cornichons, chopped hard-boiled eggs, and the fresh herbs. Season with plenty of cracked black pepper.
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11
Unmold the set pig's foot terrine. Using a very sharp knife, cut the cold meat into 1-inch cubes or thin slices, depending on your preference.
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12
In a large mixing bowl, gently toss the meat cubes with half of the dressing until well coated.
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13
In a separate bowl, toss the frisée and sliced radishes with a spoonful of the dressing.
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14
Arrange the greens on a chilled platter and nestle the dressed pig's feet into the salad. Drizzle with any remaining dressing and serve immediately.
💡 Chef's Tips
Don't rush the braising; the feet must be buttery soft to be enjoyable cold. Save the remaining braising liquid—it is a goldmine of collagen and makes an incredible base for soups or sauces. If you find the texture too rich, increase the amount of vinegar or mustard in the dressing to provide more acidity. For an extra layer of flavor, you can lightly pan-fry the cubes of set meat for 1 minute per side before tossing in the salad to get a 'crispy-creamy' contrast.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Beaujolais Blanc or a dry Riesling. Serve with thick slices of toasted sourdough or rye bread to mop up the dressing. A side of sharp pickled onions or extra cornichons provides a nice palate cleanser. This dish works beautifully as a first course for a traditional French Sunday lunch.