Black Pudding, Potato and Yarrow Salad RecipeOrigin: Britain Period: Traditional |
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Only pick the young leaves as older leaves are exceedingly bitter. Ingredients
200g new potatoes, cooked, crushed and kept warm 
Black Pudding, Potato and Yarrow Salad Preparation:Method:Heat half the vegetable oil in a pan and fry the black pudding slices until cooked, turning frequently. Meanwhile heat the remaining oil in another pan and fry the sliced onion with the sugar, stirring often, unti golden brown. Remove the skins from the black pudding then mix together with the warm potatoes, lardons and caramelized onion. Add the butter and stir into this mixture. Season liberally with salt and black pepper. Prepare a dressing by mixing together the mustard and vinegar before whisking in the olive oil. Season then use this to add to the chard an yarrow. Toss together. Spoon the black pudding mixutre onto plates, add the chard and yarrow mix and garnish with yarrow flowers. Serve immediately. |
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