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.
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.
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