Salad of Clonakilty Black Pudding, Potato, Char-grilled Red Onion and Walnut

Salad of Clonakilty Black Pudding, Potato, Char-grilled Red Onion and Walnut

Salad of Clonakilty Black Pudding, Potato, Char-grilled Red Onion and Walnut is a light and easy to prepare salad or light lunch dish.

The only Business Directory dedicated to sourcing the BEST Black Pudding!
Advertisements

Salad of Clonakilty Black Pudding, Potato, Char-grilled Red Onion and Walnut

Salad of Clonakilty Blackpudding, Potato, Char-grilled Red Onion and Walnut

Recipe by

Source & Credit

Serves

2 people

Difficulty

Preparation & Cooking Time

Club Summary

A recipe sourced from the Clonakilty Food Company, Ireland's premier black pudding producer. This is a light and easy to prepare salad or lunch dish. Try varying the salad leaves and tomato types to add a touch more colour.

Members’ Rating

0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5)
You need to be a registered member to rate this.

Loading...

Rate & Review this Recipe

Salad of Clonakilty Black Pudding, Potato, Char-grilled Red Onion and Walnut

by

Mystery Chef

Ingredients

For the Salad

1 Clonakilty Black Pudding
300g Baby Salad Potatoes, par-cooked & cubed
2 Red Onions, quartered and tossed in a little oil
100g Walnuts, toasted on a dry pan
100g Tomatoes, any variety you like (Cherry Tomato work well!)
Salad Leaves, washed - Chicory, Rocket, Baby Gem, Ruby Chard

For the Dressing

2 parts Irish Rapeseed Oil
1 part White Wine Vinegar or Apple Cider Vinegar
1 Garlic Clove, crushed
1 sprig dried Thyme

Method

  1. In a sealable container like a jar add all the Dressing ingredients. Leave to infuse together before use.
  2. Slice the Clonakilty Black Pudding into 2cm rounds and grill or fry lightly until golden brown on each side and warmed through.
  3. Sauté the par-cooked potato to crisp the edges.
  4. On a heated griddle pan char the red onions until beautifully caramelized and tender.
  5. Assemble the salad with a layer of salad leaves, followed by a layer of char-grilled red onions, followed by the sautéed potatoes, a scattering of walnuts and tomatoes and finally some crumbled Clonakilty Black Pudding.

To serve:

Dress the salad.

Notes

Advertisements

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.