Serves 4
45 min
Granary Foodstore Black Pudding Salad
Recipe GLPRf03fba9363b36c
A sophisticated British salad featuring warm sliced black pudding served atop fresh lollo rossa lettuce with roasted potatoes, crisp apple slices, and a dual-dressing combination of basil pesto and balsamic vinaigrette. The contrast of warm, savory pudding against cool, tender greens creates an elegant composition perfect for lunch or a light dinner.
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Ingredients
4 handfuls lollo rossa lettuce
4 medium potatoes (Maris Piper or similar)
12 slices black pudding
2 sweet eating apples
2 tablespoons butter
2 tablespoons brown sugar
1 tablespoon sea salt
4 tablespoons basil pesto salad dressing
4 tablespoons balsamic salad dressing
Directions
Scrub the potatoes under cold running water to remove any dirt. Cut them into evenly-sized cubes, leaving the skin intact. Place in a pot of cold salted water and bring to a boil. Cook until just tender when pierced with a fork, approximately 12–15 minutes. Drain and set aside.
While the potatoes are cooking, core the apples and slice them into thin wedges, keeping the skin on for texture and color.
Melt 1 tablespoon of butter in a large skillet over medium heat. Once foaming, add the cooked potato cubes and cook, stirring occasionally, until they begin to turn golden at the edges, about 5–7 minutes. Season with a pinch of sea salt and set aside to keep warm.
In the same skillet, add the remaining tablespoon of butter over medium-high heat. Arrange the black pudding slices in a single layer and cook for 2–3 minutes per side until heated through and lightly crisped on the surface. Sprinkle the brown sugar over the pudding in the final minute of cooking, allowing it to caramelize slightly. Transfer to a plate.
Divide the lollo rossa lettuce among four serving plates, arranging it as a base for each salad.
Top each lettuce base with an equal portion of the warm roasted potatoes and arrange three slices of caramelized black pudding on top of each salad.
Distribute the apple slices evenly across each salad.
Drizzle 1 tablespoon of basil pesto dressing and 1 tablespoon of balsamic dressing over each salad. Serve immediately while the black pudding and potatoes are still warm.
