There’s something special about a warm salad, any time of the year! When you want something a little different, the divine combination of ingredients in this dish really hits the spot. The unique flavour of Clonakilty Blackpudding goes incredibly well with the sweetness of the apples in this salad. You won’t be able to resist going for seconds!
- 2 Granny Smith apples
- 30g butter
- 1 tbsp sugar
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 200g Clonakilty Blackpudding
- 100g bread (cut into croutons)
- 1 tbsp sunflower oil
- 2 tbsp Calvados
- 250g organic baby spinach
For the vinaigrette:
- 150ml olive oil
- 50ml cider vinegar
- 1 tsp Dijon mustard
- Salt and black pepper
1. Wash and dry the spinach leaves.
2. Make the vinaigrette by placing the olive oil, cider vinegar, Dijon mustard, salt and pepper into a jar. Shake until the dressing thickens then set aside until ready to serve.
3. Cut the apples into slices and remove the pith.
4. Melt the butter in a heavy-bottomed frying pan and when it bubbles, toss in the apple slices.
5. Sprinkle the apple slices with the sugar, nutmeg and cinnamon and stir gently taking care not to break them. When they are slightly caramelized add the Calvados. Stir until everything is coated with the juices and remove the apples from the pan and keep warm.
6. Cut the black pudding into cubes of about 2 cm and heat some oil in another pan.
7. Toss in the black pudding and fry until crispy. Remove the black pudding from the pan and keep warm.
8. Add a knob of butter to the same pan and when it foams, add the croutons and stir-fry until they are crispy.
9. To assemble, dress the spinach with the vinaigrette, toss in the warm apples, black pudding and croutons. Mix everything gently and serve immediately.
Recipe available at RTÉ Food