Black Kale, Goat’s Cheese & Black Pudding Salad | The Last Food Blog

Black Kale, Goat’s Cheese & Black Pudding Salad | The Last Food Blog

This is a recipe with an Irish influence created by Michelle of TheLastFoodBlog.com. The aim of her blog is to share with you ideas for “simple, good food that everyone will enjoy”.

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Black Kale, Goat’s Cheese & Black Pudding Salad | The Last Food Blog

Black Kale, Goat’s Cheese & Black Pudding Salad

Source & Credit

Serves

4 people

Difficulty

Preparation & Cooking Time

Club Summary

This is a recipe with an Irish influence created by Michelle at The Last Food Blog. The aim of her blog is to share with you ideas for "simple, good food that everyone will enjoy". And we'll enjoy this one!
Be sure to check out the original post for the story behind the dish and for some great photos to whet your appetite further!

"This warm salad is very rich and full of strong flavours, so this may not be for everyone but it is right up my street." - Michelle

Thank you Michelle!

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Black Kale, Goat’s Cheese & Black Pudding Salad

by

Michelle at The Last Food Blog

Ingredients

For the Salad

200g Black Kale, chopped and woody stalks removes
150g of Black Pudding, cut into rounds
150g of Goat's Cheese, cut into rounds
1 Tbsp Olive Oil
Juice of 1/2 a Lemon

For the Roasted Shallots

220g Shallots, skins removed and roots trimmed
1 Tbsp Olive Oil
2 Sprigs of Thyme
Sea Salt, for seasoning

For the Sourdough Croutons

150g day old Sourdough Bread, cut into cubes
1 Tbsp Thyme Leaves
1/2 Tsp Olive Oil
80ml Olive Oil
Sea Salt, for seasoning

For the Mustard Dressing

1 Tbsp Wholegrain Mustard
1 Tbsp [Apple] Cider Vinegar
3 Tbsp Extra-virgin Olive Oil
Sea Salt and Freshly Ground Black Pepper, for seasoning

Method

  1. Preheat the oven to 180°C / 350F / Gas Mark 4.
  2. To make the croutons, add the thyme leaves to a mortar with a little oil, bruise the leaves with the pestle. Heat the oil in a skillet over a low to medium heat, add the thyme leaves. Cook the bread in batches (it should sizzle in the oil), turning once each side is a nice golden colour. Remove them from the pan and place them on a plate covered with kitchen paper to absorb any excess oil. Place them on a cooling tray and sprinkle with a little sea salt.
  3. Add the shallots to an oven tray with the oil and thyme sprigs, roast for about 30 minutes [depending on the size of the shallots] until soft and caramelised.
  4. Wipe the crouton skillet clean with some kitchen paper, heat the skillet then add the black pudding and cook each side until it is cooked through, about 5 minutes each side.
  5. For the salad dressing, add the mustard and vinegar to a bowl and mix together, slowly whisk in the oil then add the seasoning. Set aside until you are ready to use it.
  6. Heat a tablespoon of oil over a medium heat in a large saute pan, add the kale and the lemon juice, turn over the kale until it is all coated in oil and lemon juice, keep turning the kale until it is slightly wilted, about 3 minutes then remove from the heat.

To Serve:

On a large serving dish or individually; add the kale to the plate and top with the roasted onions, black pudding, goat's cheese and croutons. Dress the salad and serve immediately.

Notes

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