In my defence, I love vegan and vegetarian food but I also like meat. I'm of the view as well that people who get squeamish about black pudding who are prepared to eat a pork chop need to get over themselves. If you are going to eat meat, eat all of it, eat the 'nasty bits' too (you know the ones which cost very little but with careful cooking normally taste lovely) because if you are eating an animal, make the most out of it, respect it. Don't be the person who only eats chicken breasts.
Anyway, after a 5.5 mile run, this popped into my head as a lunch idea. It started off as black pudding with salad leaves in my mind but something more robust was called for. Black pudding, made from pork after all should be natural partners for mustard and apple.
|Some apples, yesterday. |
See? I like fruit too!
I would be tempted to say this was a "Man's Salad", however, I concede that I might also be putting off meat eaters by my inclusion of celery. Wow this really is a tough sell of a recipe isn't it? Just go with it! The vegetables give crunch, the apple sweetness, the dressing spice and the black pudding an almost creamy yet iron filled deliciousness. Try it...
Black Pudding Salad - Serves 1
Two thick slices of black pudding (blood pudding, morcilla)
Half an apple
A stick of celery
Approx 2 inches / 5cm cucumber
For the dressing
1-2 tsp vinegar (depending on how sharp you want it)
1 tsp dijon mustard
A large pinch salt
1-2 tbsp extra virgin olive oil or oil and water (see below)
Dry fry the black pudding in a non stick frying pan turning occasionally until hot through and a little crispy.
Make the dressing by mixing the vinegar with the mustard then gradually whisking in the oil. If you want to make the dressing a little lighter, mix in a tsp or two of water at the end rather than more oil (although this does make the dressing less thick).
Cut the celery, apple and cucumber up into bite sized pieces. Crumble the cooked black pudding on top and drizzle over the dressing.