Warm salad of black pudding and apples
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Frisee lettuce; trimmed of coarse | |
| ; leaves and well | ||
| ; washed | ||
| 18 | 1cm rings black pudding; stripped of | |
| ; wrapping or the | ||
| ; same amount in 1cm | ||
| ; cubes | ||
| 100 | grams | Bacon in a piece; sliced into lardons |
| 2 | tablespoons | Sunflower oil; (optional) |
| 1 | Green apple such as Granny Smith | |
| 1 | Sweet red apple such as Fuji | |
| 5 | tablespoons | Olive oil |
| 1 | tablespoon | Cider vinegar |
| 1 | tablespoon | Grainy mustard |
Directions
Check the black pudding for stray plastic and gently fry in the oil or grill with the bacon. Meanwhile, whisk the oil, vinegar and mustard together in a large bowl and season.
Slice and core the apple into the dressing and toss to cover. (The acid in the vinegar will prevent the apple from discolouring).
Add the frisee and dress thoroughly. Divide between six plates and form into attractive piles. When the pudding has grilled to a pleasantly brown stage, drain away any excess fat and top the salad.
Serve with crusty bread immediately.
A glass of good cider would be the best match for this dish.
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