Black Pudding Salad

by Arun Kapil, featured in Fresh Spice

Published by Pavilion Books

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Introduction

There are so many types of black pudding, from the almost solid, meaty ones with a very piggy flavour, through the cereal-flecked ones to the delicate, almost mousse-like versions. All are perfect for this recipe. This salad has real earthy notes, ethereal truffle oil, crisp winter leaves, peppery watercress and a delicate touch of fragrant anise.

As featured in

Fresh Spice

Image of Arun Kapil's Black Pudding Salad

Ingredients

Serves: 2

For the dressing

1 teaspoon caraway seeds
½ teaspoon fennel seeds
½ teaspoon black peppercorns
1 teaspoon English mustard powder
2 tablespoons red wine vinegar
100 millilitres light olive oil
1 teaspoon sea salt
3 tablespoons boiling water

For the croutons

1 teaspoon caraway seeds
½ teaspoon cumin seeds
4 thin slices sourdough
1 splash of fruity olive oil
1 clove of garlic (halved)
1 - 2 pinches of sea salt

For the salad

1 - 2 splashes of light olive oil
300 - 400 grams black pudding (sliced on the diagonal)
1 head white chicory (leaves separated)
1 head red chicory (leaves separated)
1 head radicchio (leaves separated)
200 grams watercress
splash of black truffle oil
8 quail's eggs
1 pinch of sea salt
8 pickled walnuts (sliced into rounds, ends discarded)

Method

Black Pudding Salad is a guest recipe by Arun Kapil so we are not able to answer questions regarding this recipe

Finely grind the spices for the dressing using a mortar and pestle. Put all the dressing ingredients into a clean screwtop jar, pouring in the boiling water last, then shake well and set aside.
Finely grind the spices for the croutons and set aside. Drizzle the sourdough slices with a good glug of olive oil, pop them under a hot grill and toast until the edges char. Allow them to cool slightly, then rub with the cut side of the garlic clove and sprinkle with the spices and sea salt. Cut each slice in half lengthways to make dramatic, long triangular soldiers. Set aside on a wire rack.
For the salad, heat a small splash of oil in a non-stick frying pan over a medium heat, then add the black pudding. Fry on one side for a few minutes until crisp, then turn over with a spatula and fry the other side. Remove from the pan and set aside to keep warm. Wipe the pan clean with kitchen paper.
Put the chicory, radicchio and watercress into a large bowl. Shake the dressing jar, add 2 tablespoons to the bowl and, using your hands, gently mix the leaves, adding a little more dressing if you like. Set aside.
Pour another slug of olive oil and a generous splash of black truffle oil into the wiped frying pan. Break the eggs into it and put over a medium-low heat. Gently fry for 2 minutes until the whites are just set, sprinkle with sea salt, then spoon some of the oil over the eggs. Take off the heat.
Working fairly quickly, warm the croutons under the grill, then carefully scatter the dressed leaves over a large serving plate. Remove the croutons from the heat and pop an egg onto each. Put these, and the pudding slices, among the leaves, scatter the pickled walnuts on top and, finally, drizzle with a little more of the dressing. Serve immediately.