This salad is wonderfully varied with contrasting flavours and high in protein. The highlight of the salad is black pudding, a type of blood sausage commonly eaten in Britain and many other European countries. I use the locally produced variety and like it cut into thick slices.
- Two slices black pudding
- Bacon (we used collar), thinly sliced
- 4 fresh sage leaves
- Sea salt
- Freshly ground pepper
- 2 tbsp wine vinegar
- 1 tsp honey
- One tomato, thinly sliced
- Rocket (rucola), as much as you fancy
- 1 baked potato, skin on, to be served warm with the salad
- 1 well done hard boiled egg, cut into 4 segments
- Broad beans (we removed the outer leathery pod and left their exterior skin, but this needs to be removed if the beans are not very fresh)
- Extra virgin olive oil for dressing
- Nasturtium petals (optional)
- Heat a non stick pan and cook the black pudding on low heat until they are quite crispy on the outside and soft on the inside. Transfer to a plate and keep warm.
- Add the bacon to the frying pan and saute for a few minutes on moderate heat until it curls up and crisps slightly. Set aside.
- Cook the 4 fresh sage leaves in the pan after the bacon in the natural oils of the residue until they crisp up but not brown.
- Pour the wine vinegar into the pan, turn up the heat and scrape the sediment in the pan with a wooden spoon to deglaze until almost all the vinegar has boiled off. Remove from heat, strain, add the honey and stir. Whisk in a few spoons of olive oil.
- Arrange the rucola and sliced tomatoes on a serving plate and then arrange the bacon pieces neatly.
- Slice the warm baked potato and arrange on the salad plate.
- Break the black pudding up into pieces and scatter over the salad.
- Add the eggs segments. Top with broad beans. Pour the salad dressing all over.
- Add some more broad beans, season with sea salt and freshly ground pepper.
- Add the crispy sage leaves and nasturtium petals if using. Drizzle some plain olive oil.
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