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Green Salad with Clonakilty Blackpudding

Green Salad with Clonakilty Blackpudding


A wholesome lunch with plenty of flavour. This isn’t just a regular salad, with a range of  tasty ingredients including toasted hazelnuts, a Clonakilty Blackpudding sprinkle and a splash of Buttermilk dressing you’re guaranteed to be wanting more.


  • 2 x 1cm slice of Clonakilty Blackpudding
  • Fresh herbs (e.g dill, mint, parsley)
  • Toasted hazelnuts


  • Shaves red cabbage
  • Green apple, julienned
  • Cucumber, thinly sliced
  • Mixedd baby lettuce leaves
  • 1 Egg soft boiled

Buttermilk Dressing:

  • 1/2 cup buttermilk or substitute with full fat milk
  • 1 tbsp Greek yoghurt
  • 1/4 cup mayonnaise
  • 1/2 tsp lemon juice
  • 1/2 tsp Dijon mustard
  • season with salt and pepper
Green Salad with Clonakilty Blackpudding


  1. To make the Clonakilty Blackpudding crumb, in a small non-stick fying pan over medium heat, pan fry the Clonakilty Blackpudding for 2 minutes on each side, then set aside to cool. This is ready to crumble over teh dish when serving.
  2. To make the dressing, mix buttermilk with yoghurt and mayonnaise. Add 1/2 tsp lemon juice and 1/2 tsp Dijon mustard, season with salt and pepper.
  3. Mix all salad ingredients together in a bowl, top with Clonakilty Blackpudding, halved egg, fresh herbs, toasted hazelnuts and the dressing.
  4. Enjoy!

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