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

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 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 on 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 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.