Refreshing Seven Layer Summer Salad
A chilled layered salad with crisp veg, eggs, peas, creamy dressing and cheddar — ideal for summer buffets and barbecues.
Black Pudding & Apple Salad
A unique and flavourful salad featuring warm slices of black pudding served over a bed of mixed greens. The salad is complemented with thinly sliced apples, crunchy walnuts, and drizzled with a tangy mustard vinaigrette. Perfect as a light main course or an elegant starter.
Method
15m20m
- Slice the black pudding into rounds and cook in a pan over medium heat until warmed through and slightly crispy on the edges.
- In a large bowl, toss the mixed greens with the thinly sliced apples and walnuts.
- In a small bowl, whisk together the mustard, vinegar, olive oil, salt, and pepper to make the vinaigrette.
- Arrange the salad on individual plates or a large serving platter.
- Top the salad with the warm slices of black pudding.
- Drizzle the mustard vinaigrette over the salad before serving.
Ingredients
- 1 tbsp Apple Cider Vinegar
- 300 g Black Pudding sliced
- 2 Apple thinly sliced
- 1/2 Red Onion finely sliced
- 120 g Mixed Salad Leaves
- 1 tsp Dijon Mustard
- 40 g Walnuts roughly chopped
- 1 tsp Honey
- 2 tbsp Olive Oil
Notes
For added flavour, lightly toast the walnuts before adding them to the salad. This dish pairs well with a crisp white wine or a refreshing cider.
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