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Kelly’s Of Newport Black Pudding & Cashel Blue Cheese Salad By Donal Shehan

donal-skehan-beet-cashel-blue-saladMake sure to prepare everything ahead of time and only assemble with the dressing when you are ready to serve!

Serves 8

  • 280g of Kelly’s of Newport black pudding in 1cm slices
  • 120g of mixed baby leaves
  • 80g of Cashel blue cheese broken into chunks
  • 40ml of balsamic dressing

Balsamic dressing (makes 55ml of dressing)

  • 3 tablespoons of extra virgin olive oil
  • 1 tablespoon of balsamic vinegar
  • 1 tablespoon of Jameson Whiskey
  • 1 teaspoon of Dijon mustard
  • Salt and pepper to taste

Arrange the black pudding slices on a baking tray, and place in an oven at 200oC/Gas Mark 6 for 7-8 minutes.

Whisk together the ingredients for the dressing.

Dress the salad leaves lightly with half the dressing and toss to combine.

Arrange the leaves on serving dishes with a slice of black pudding and a little crumbled Cashel blue cheese.

Serve with an extra drizzle of dressing.

This Recipe is by Donal Skehan and can be found on his website here.

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