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Black Kale, Goat's Cheese & Black Pudding

A warm Irish salad with black kale, creamy goat's cheese, black pudding and roasted shallots, served with thyme flavoured sourdough croutons and a wholegrain mustard dressing.
Course Main
Cuisine Irish
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Author Michelle Alston

Ingredients

  • FOR THE SALAD
  • 200 g black kale , chopped and woody stalks removes
  • 150 g good quality black pudding , cut into rounds
  • 150 g goat's cheese , cut into rounds
  • 1 tbs olive oil
  • 1/2 the juice of one lemon
  • FOR THE ROASTED SHALLOTS
  • 220 g shallots , skins removed and roots trimmed
  • 1 tbs olive oil
  • A couple of sprigs of thyme
  • A small pinch of sea salt
  • FOR THE THYME SOURDOUGH CROUTONS
  • 150 g day old sourdough bread , cut into cubes
  • 1 tbs thyme leaves
  • 1/2 tsp olive oil
  • 80 ml olive oil
  • 1/4 tsp sea salt
  • FOR THE WHOLEGRAIN MUSTARD DRESSING
  • 1 tbs wholegrain mustard
  • 1 tbs apple cider vinegar
  • 3 tbs extra virgin olive oil
  • A small pinch of sea salt and ground black pepper

Instructions

  • Pre heat the oven to 180 degrees C, I use a fan assisted electric oven, please adjust according to your own oven.
  • Make the croutons : add the thyme leaves to a mortar with a little oil, bruise the leaves with the pestle. Heat the oil in a skillet over a low to medium heat, add the thyme leaves. Drop a little bit of bread into the skillet if it sizzles then the oil is ready. Cook the bread in batches, turning as soon as each side is a nice golden colour. Remove them from the pan and place them on a plate covered with kitchen paper. When the paper has soaked up any extra oil place them on a cooling tray and sprinkle with a little sea salt.
  • Next roast the shallots : add the shallots to an oven tray with the oil and thyme sprigs, roast for about 30 minutes depending on the size of the shallots, mine were medium sized, smaller ones will take less time to roast.
  • Cook the black pudding: wipe the crouton skillet clean with some kitchen paper, heat the skillet then add the black pudding and cook each side until it is cooked through, about 5 minutes each side.
  • Make the dressing : add the mustard and vinegar to a bowl and mix together, slowly whisk in the oil then add the seasoning, set aside until you are ready to use it.
  • Heat a tablespoon of oil over a medium heat in a large saute pan, add the kale and the lemon juice, turn over the kale until it is all coated in oil and lemon juice, keep turning the kale until it is slightly wilted, about 3 minutes then remove from the heat.
  • Plate up the salad by adding the kale to a large serving dish, add the roasted onions, the black pudding, the goat's cheese and the croutons if using. Serve immediately with the dressing.