Granary Warm Black Pudding Salad

Courtesy of The Granary Foodstore

This is a  tasty recipe using 'Lollo Rossa' and black pudding – giving a rich and authentic taste. There are many black pudding varieties which work with this recipe.

• Ingredients

• 4 handfuls of lettuce 'Lollo Rossa'
• 4 potatoes (Maris piper potatoes work best) peeled, sliced into quarters and parboiled in salted boiling water (10 minutes approx.)
• 12 slices of Black Pudding (slices should be ¼ inch thick)
• 2 sweet eating apples e.g. Pink lady (peeled, cored and quartered)
• 2 tablespoons of brown sugar
• 2 tablespoons of butter
• Sea salt (we use Maldon sea salt, available in most supermarkets) and freshly ground black pepper to season
• Balsamic dressing (2 tablespoons olive oil, 1 tablespoon of balsamic vinegar, 1 tablespoon of brown sugar, 1 teaspoon of wholegrain mustard)
• Pesto dressing (4 tablespoons of olive oil, 1 handful of very finely chopped basil leaves)
• White dressing (2 tablespoons of mayonnaise, 1 tablespoon of white wine vinegar, 1 tablespoon of sugar)

Method

1. Caramelise the apples by adding brown sugar and butter to a hot frying pan and heating gently until golden and bubbling then adding the apple segments. You may need to add more water to ensure the sugar does not over caramelise and burn. Cook apple for five minutes approximately or until soft and golden in colour.

2. Saute the parboiled potato slices in olive oil in a separate hot frying pan (approximately 10 minutes or until crisp and golden).

3. Cook Black Pudding under a hot grill, turning occasionally (approximately five minutes) until cooked.

4. Prepare your three dressings by adding the ingredients for each dressing into three separate jam jars. Screw the lids on tightly and just shake – this is an easy way of ensuring the oils are mixed together perfectly.

5. Assemble the black pudding salad by firstly dressing four large plates in each of the three dressings by drizzling a teaspoon of each dressing on to the plates, arrange four sauted potato slices on the plates, place three slices of grilled black pudding on top of the sauté potatoes, top with a dollop of caramelised apple and cover with a handful of the mixed leaves and finally dress the leaves with each of the three dressings.

6. Season with sea salt and freshly ground black pepper and enjoy.