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Clonakilty Black Pudding

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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  • 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


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


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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Salad Of Clonakilty Blackpudding, Potato, Char-Grilled Red Onion And Walnut Thai style potato salad