Serves: 1 • Prep Time: • Cook Time:
This Clonakilty Blackpudding salad is a delightful lunch time bite. Combining the unique flavour of the Clonakilty Blackpudding and buttermilk dressing with the refreshing and nutritious crunch of the green salad. This is a recipe you’ll want to show off over and over again.
1 x 1cm slice Clonakilty Black Pudding
(e.g. dill, mint, parsley)
Shaved red cabbage
Julienned green apple
Thinly sliced Lebanese cucumber
Thinly sliced radish
Mixed baby lettuce leaves
1 egg soft boiled
1/2 cup buttermilk, or substitute with full fat milk
1 tbsp Greek yoghurt
1/4 cup mayonnaise
1/2 tsp lemon juice
1/2 tsp dijon mustard
Salt and pepper.
- Clonakilty Black Pudding crumb – in a small non-stick fry pan over medium heat, pan fry the Clonakilty Black Pudding 2 minutes each side, then set aside to cool. This is ready to crumble over the dish when serving.
- Mix all salad ingredients in a bowl, top with Clonakilty Black Pudding pieces, halved egg, fennel fronds or dill, toasted hazelnuts and the dressing.
- Dressing – mix buttermilk, or substitute with yoghurt and mayonnaise. Add 1/2 tsp lemon juice and 1/2 tsp Dijon mustard, season with salt and pepper.
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