Salad Of Clonakilty Blackpudding, Potato, Char-Grilled Red Onion And Walnut

Summer on a plate; use as many different leaves and varieties of tomato to make a kaleidoscope of beautiful edible colour. This dish is great as a salad for any barbeque or as a quick light lunch.

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Salad Of Clonakilty Blackpudding, Potato, Char-Grilled Red Onion And Walnut

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Chorizo & potato salad

Potato salad with wild garlic

Ingredients

1 Clonakilty Blackpudding
300g Baby Salad Potato – par-cooked and cubed
2 Red Onions – quartered and tossed in a little oil
100g Walnuts – toasted on a dry pan
100g Tomatoes – Whatever varieties you can get
we like yellow and red cherry tomatoes
Chicory
Rocket
Baby Gem
Ruby Chard leaves - washed

Details

servings 2
Level of difficulty Average
Preparation time 20mins
Cost Average budget

Preparation

Step 1

Slice the Clonakilty Blackpudding in to 2cm rounds and grill or fry lightly until golden brown on each side and warmed through.

Step 2

Sauté the par-cooked potato to crisp the edges

Step 3

On a heated griddle pan char the red onions until beautifully caramelized and tender

Step 4

Assemble the salad with a layer of salad leave, 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 Blackpudding.

Step 5

Dress the salad just prior to serving.

For the Dressing: In a sealable container like a jar add 2 parts Irish Rapeseed Oil to 1 part White Wine Vinegar or Apple Cider Vinegar; add in a crushed garlic clove and a dried sprig of thyme. Leave to infuse together before use.