Black pudding Caesar salad
Black pudding may not be a traditional ingredient in this salad, but we think it should be
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
4 thick slices of slightly stale sourdough, crusts removed and cubed
3 tbsp of olive oil
3 romaine hearts, leaves separated
80g Parmesan, shaved
250g black pudding, sliced into half-inch rounds
Sea salt
For the dressing:
2 garlic cloves, crushed
Good pinch of sea salt
5 tbsp of extra virgin olive oil
Juice of 1 lemon
Cracked black pepper
200g Greek yoghurt
50g grated Parmesan
Method
Make the dressing by whisking all the ingredients together in a bowl, leave to the side or chill in the fridge while you make the salad.
Fry or grill the black pudding however you prefer to do it, until it is black and crisp on the outside but still a little smooth within. Leave to the side.
Make the croutons by frying the cubed bread in hot olive oil until golden, remove with a slotted spoon and leave to dry on a tea towel.
Wash the romaine leaves and arrange them on a nice large salad bowl and season with salt.
Add the black pudding and croutons to the bowl and drizzle everything withthe greek yoghurt dressing and nice big shavings of Parmesan.
