This salad is a good hearty meal full of protein. Black pudding may not be to everyone’s taste but, if you like it, you’ll love this way of serving it. The black pudding we use at The Providores restaurant comes from Stornaway on the Isle of Lewis in Scotland. It’s very large – about 7cm in diameter – dry-textured and quite delicious. There are many other black puddings in the UK – Lancashire and Yorkshire are both well known for them – and they are a wonderfully tasty addition to you diet! Mind you, I’m also a fan of haggis, so if that doesn’t appeal, then maybe this isn’t the recipe for you. However, you can make this salad without one or other of the meats – you could use the vegetable base to go with grilled fish (it would work well with both mackerel and swordfish) or poached chicken, or even serve it as it is, as a vegetable salad.
To make the sage dressing, heat a small pan and add
Soft-boil the eggs by bringing a pot of water to the boil and immersing the eggs (best to let them carefully roll off a slotted spoon into the pot). To soft-boil a medium-sized egg, cook it for 4 minutes, then drain and run cold water into the pot for 3 minutes. Shell the eggs.
At the same time as the eggs are cooking, heat a dry pan and cook the black pudding and chorizo until they’re done – as they’re both fatty they won’t need any oil. It may be easier to cook them in batches and keep them warm in an oven preheated to 150°C, gas 2.
While they’re cooking, dice the pears and mix with the radishes, broad beans and lemon juice. Season lightly.
Toss the crunchy leaves with the pear salad and divide between 4 plates. Place the cooked meats on top, then rest an egg on top of that – either serve it whole or cut it in half. Spoon the warm dressing over as you serve it.
© 2005 Peter Gordon. All rights reserved.