Warm Black Pudding and Apple Salad
Even if you do not like black pudding, try this dish – you’ll be converted, and Mr Morris at the Farmer’s Market (first Friday of the month in Ross) has the best black pudding I’ve ever tasted. Serves 2.
- 1 packet of mixed salad
- 1 avocado
- 2 desert apples, cored and sliced, but not peeled
- 1 packet of black pudding
- Knob of butter
- 2 tbsp balsamic vinegar
- 6 tbsp olive oil
- ½ tsp mustard powder
- 1 tsp runny honey
Arrange the salad on two plates with the avocado sliced on top. Heat the butter in a frying pan with a little olive oil, add the apple slices and cook over a moderate heat, turning occasionally until they are brown and caramelised on the outside (about 15 minutes). Add the slices of black pudding and cook until heated through, turning once (about 5 minutes). Put the rest of the ingredients in a jar, season well with salt and black pepper, and shake vigourously. Dress the salad with the vinaigrette, place the apple and black pudding slices on top, and serve with warm rolls or fresh walnut bread.