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Fried Irish Breakfast Salad

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Recipe from: Edible-ireland.com

A novel take on the usual hearty and more often than not, unhealthy, weekend treat. Serves two generous portions as a lunch or dinner option.

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Rate this recipe 4.1/5 (21 Votes)

Ingredients

  • For the salad:
  • olive oil or rapeseed oil
  • 6 slices of black pudding
  • 4 rashers, cut into lardons
  • 2 eggs, poached
  • 12 cherry tomatoes, halved
  • 1 x 400 g (14 oz) tin cannellini beans, drained and rinsed
  • mixed baby lettuce leaves
  • For the potato farl croutons:
  • knob of butter
  • 2 potato farls, cut into small cubes
  • 2 teaspoon chopped fresh flat-leaf parsley
  • salt and freshly ground black pepper
  • For the dressing:
  • 5 tablespoons rapeseed or olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • salt and freshly ground black pepper

Details

servings 2
Level of difficulty Average
Preparation time 30mins
 Cooking time 10mins
 Cost Average budget

Preparation

Step 1

Heat some olive or rapeseed oil in a large frying pan over a medium heat. Add the slices of black pudding and bacon (if space allows in the pan, otherwise fry them separately) and fry until cooked through and crispy. Place on a paper towel-lined plate to drain off any excess grease, then cut up or crumble the black pudding into large chunks. Set aside.

Step 2

To make the potato farl croutons, drain off any excess grease from the pan you cooked the bacon and pudding in. Add in a knob of butter over a medium heat. When it starts to sizzle, add in the cubed potato farls and sprinkle over the parsley and some salt and pepper, stirring to coat the farls with the butter, herbs and seasoning. Cook for 5 to 10 minutes, stirring occasionally, until they’re browned and crispy.

Step 3

Meanwhile, to make the dressing, whisk together the oil, vinegar, mustard and some salt and pepper in a jug or shake to combine in a screw-top jar. Poach 2 eggs in whatever way works best for you.

Step 4

Place the cherry tomatoes and cannellini beans in a bowl and add in the black pudding and bacon. Pour over half of the dressing and toss to combine. In a separate large bowl, toss the lettuce leaves with the remaining dressing. Add in the cherry tomatoes, beans, black pudding and bacon, tossing well.

Step 5

Divide the salad between 2 plates and scatter the potato farl croutons over, then top each salad with a poached egg.

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Instead of poaching the egg you could boil it, slice and decorate the salad accordingly.

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