Warm Leek and Black Pudding Salad

Name: Warm Leek and Black Pudding Salad
Ingredients: 4 tbsp extra virgin olive oil; 8 oz / 230 g black pudding; 1 garlic clove, peeled and crushed; 1 tbsp wine vinegar; freshly ground black pepper; 2 sage leaves, finely chopped; sea salt; 1½ lb / 680 g thin leeks or 12 oz / 340 g ready-trimmed baby leeks; 1½ lb / 680 g thin leeks or 12 oz / 340 g ready-trimmed baby leeks

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

My father invented this recipe which has become a favourite addition to his and my repertoire.

Ingredients

1½ lb / 680 g thin leeks or 12 oz / 340

Gluten-free
Vegan

Method

Wash and trim the leeks, and split them down the middle if necessary. Steam or boil them until just tender, and place in a shallow dish. Slice and fry the black pudding, and lay it over the leeks. Put the rest of the ingredients in the frying pan, and heat to sizzling point. Pour over the salad and serve immediately.