There is a school of thought that black pudding is the king of breakfast ingredients and that is where it belongs. We would be inclined to agree but why put a limit on opportunities to enjoy it? So here is a recipe for a salad with black pudding. Except its not really a recipe at all as you can fiddle around with it to make use of what is available to you at the time.
You will need:
Some “jungle” eg: lettuce, rocket, endive, tomatoes, peppers, fresh herbs…
3 thick slices of Blue Pig Black pudding
2 slices of stale/dry bread
3 tbsp Extra virgin rape seed oil
1 tbsp Cider vinegar
Salt and pepper
Fry the slices of black pudding in the same oil you use for your vinegrette till crispy on the outside but still soft in the middle.
Cut your bread into half inch cubes and fry till crispy – remember to season them.
Prep the “jungle” to bite sized pieces and chuck into a large bowl. Mix together the oil and vinegar and seasoning in a jar, lid on, shake and tip over the salad. Add the croutons and mix together.
Finally remove the black pudding from the pan and cut into cubes. Add them to the salad and carefully fold in. Pile onto plates and tuck in.
The chefs amongst you will see that the oil, vinegar and salad veg can be changed almost infinitely to make use of what is in season. The observant amongst you will see the picture includes some re-fried sausage cut into slices and cooked with the black pudding. The variations are endless.