The grub of the Irish

BLARNEY SALAD

Crisp torn Cos lettuce leaves scattered with crunchy pan-fried black pudding pieces and tomato dice, topped with a soft poached egg

Ingredients:
Serves 4

100g/4oz Galtee Traditional Black Pudding
1 tbsp oil
4 fresh eggs
1 Cos lettuce, separated into leaves
2 tomatoes, skinned, seeded and diced
fresh snipped chives

For the dressing:
1 tsp Dijon mustard
good squeeze lemon juice
4 tbsp olive oil
salt and freshly ground black pepper

Method:
Chop black pudding into small cubes and fry in a pan in hot oil until crisp on all sides. Remove and blot on kitchen paper. Reserve, keeping warm. Poach eggs in just simmering water with a dash of vinegar added then lift out and drain.

Tear lettuce leaves into a bowl, leaving small ones whole. Mix dressing ingredients in a small bowl and season. Pour over leaves and toss. Arrange on 4 plates. Scatter black pudding and tomato dice over and top each pile of salad with a poached egg. Scatter with fresh snipped chives for decoration. Slash egg just before serving so yolk seeps out.

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