Blackpudding, potato, char-grilled red onion and walnut salad

Summer on a plate; use as many different leaves and varieties of tomato to make a kaleidoscope of beautiful edible colour. This dish is great as a salad for any barbeque or as a quick light lunch.

Serves 2.


  • Slice the Clonakilty Blackpudding in to 2cm rounds and grill or fry lightly until golden brown on each side and warmed through.
  • Sauté the par-cooked potato to crisp the edges
  • On a heated griddle pan char the red onions until beautifully caramelized and tender
  • Assemble the salad with a layer of salad leave, followed by a layer of char-grilled red onions, followed by the sautéed potatoes, a scattering of walnuts and tomatoes and finally some crumbled Clonakilty Blackpudding.
  • Dress the salad just prior to serving.
  • Dressing:

    In a sealable container like a jar add 2 parts Irish Rapeseed Oil to 1 part White Wine Vinegar or Apple Cider Vinegar; add in a crushed garlic clove and a dried sprig of thyme. Leave to infuse together before use.


    1 Clonakilty Blackpudding

    300g Baby Salad Potato – par-cooked and cubed

    2 Red Onions – quartered and tossed in a little oil

    100g Walnuts – toasted on a dry pan

    100g Tomatoes – Whatever varieties you can get, we like yellow and red cherry tomatoes

    Chicory, Rocket, Baby Gem, Ruby Chard leaves - washed

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    • Clonakilty Food Co.,
    • 16 Pearse Street,
    • Clonakilty, West Cork.
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    Registered in Ireland No. 137198.

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