Tess Ward's aim is 'to help people get to grips with produce-led, colourful dishes'. This simple to prepare Summer Green Salad with Crispy Black Pudding is just one example of how to make a delicious dish with just a few quality ingredients.
"Certainly black pudding has a time and a place. I personally find its rich, deep flavour a little wasted on eggs and bacon on my breakfast plate, but in salads is another story. In this case it gets the chance to be the real hero of the dish."
Thank you Tess!
- Pre-heat a non stick frying pan on a high heat. Place slices of black pudding in the pan and cook for 2-3 minutes each side until golden and crispy. Remove from the pan and flake apart onto a plate, discarding the skin. Keep the frying pan and the fat.
- Wash and then chop the baby gem into wedges. If using frozen, run the peas under the tap to defrost, then dry throughly. Add all the salad ingredients to a large bowl or platter and mix through 3/4 crumbled black pudding.
- Leave the frying pan off the heat for a good 10 minutes to cool. You can then use it to make the dressing, by placing the remaining dressing ingredients in the pan, to mix with the rendered black pudding fat. Season to taste, adjusting to add a little more vinegar, if required, then pour the warm salad dressing juices straight over the salad.
Toss to combine and serve with the remaining black pudding on top. Enjoy warm.
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